Baklava Recipe with Pistachios and Honey

Sometimes the best things in life come unexpectedly, which makes them even better. This is exactly what happened when I tasted baklava with pistachios and honey. I truly thought that this cuisine tasted like heaven. Here is the full story and the recipe.

As I stepped into the small Middle Eastern restaurant in Long Island on a crisp autumn morning, the tantalizing aroma of fragrant spices and sweet pastries flooded me. Inspired by my curiosity to try out new cuisines, I had chosen this particular spot to explore what this neighborhood had to offer. As I perused the menu, my eyes quickly fell upon a delectable dish called Baklava. This Middle Eastern pastry is created with delicate layers of phyllo dough, crunchy nuts, and sweet honey syrup. It had been on my radar for a while but I had never actually tasted it. Thus, after much consideration and contemplation, I decided to take the plunge and order a slice.

A talented young Lebanese chef was working skillfully and rapidly in the kitchen. He efficiently created multiple dishes all at once. His precise movements were a pleasure to watch as he moved around the area with ease, preparing my order with great proficiency. Suddenly, there was an unexpected loud thud and I quickly spun around to see what had happened. One of the kitchen staff had accidentally cut himself while chopping vegetables, causing a great deal of alarm. Everyone in the vicinity immediately rushed over to help him, ensuring that he received proper medical attention as soon as possible. As the rest of the staff rushed to his aid, the young chef paused for a moment, his eyes clouded with concern.

Gently and calmly, the young Lebanese chef took a tray of pistachio nuts and began to carefully shell them. His demeanor was calm and focused as he melted some butter into a liquid state. Then, he began the delicate process of layering thin sheets of phyllo dough in a baking dish. He brushed each layer with the melted butter to give it an added flavourful depth. Finally, he spread a generous layer of pistachios onto the dough and drizzled it with honey and lemon juice. He repeated this layering process until the dish was filled to the brim. Once complete, he put it in the oven to bake.

As I slowly and appreciatively enjoyed every delectable morsel of the warm baklava with pistachios and honey, I knew that I had to solicit the chef for his recipe. It was so incredibly scrumptious that I couldn’t help but want to recreate it for myself at home. After much persuasion and encouragement, he finally agreed and wrote out the list of ingredients and instructions for me. I was extremely happy to receive the recipe for his delicious baklava. Feeling satisfied, I left the restaurant with a newfound admiration for Middle Eastern cuisine.

In order to create baklava with pistachios and honey, you will need, firstly, 2 1/4 cups of shelled pistachio nuts, 4 sticks, or 2 cups of unsalted butter. Secondly, you will need 1 pound of thawed phyllo dough, 1 cup of granulated sugar, and 1 cup of water. Lastly, you will need 1 1/4 cups of sweet honey, the juice from half a lemon, and a small pinch (1/4 teaspoon) of salt. These ingredients must be carefully combined in order to make this traditional dessert.

This delicious dessert is perfect for a special occasion or as an indulgent treat. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream to balance the sweetness of the honey. You can also try pairing it with a cup of strong coffee or tea to complement the nutty flavor of the pistachios. However you choose to enjoy it, this baklava recipe is sure to impress!

Well, here is the recipe for you to feel a little heaven in your mouth:

Ingredients:

• 2 1/4 cups or 300 grams of pistachio nuts (shelled)
• 4 sticks or 2 cups or 454 grams of unsalted butter
• 1 lb of defrosted phyllo dough (overnight in the refrigerator)
• 1 cup or 200 grams of sugar
• 1 cup of water
• 1 1/4 cups of honey
• Lemon juice from 1/2 lemon, more to taste
• 1/4 teaspoon of salt

How to make baklava with pistachios and honey?

1. Pulse or chop the pistachios in a food processor or by hand, until they have a coarsely-ground texture -you don’t want to overprocess them however. Leave some of their original texture.
2. Gently heat the butter. Continue to cook it until you see a layer of foam forming on its surface, while the milk solids separate and settle at the bottom of the pot. Clarify it this way! Cooking the butter at the right temperature without burning it is critical; it typically takes between 5 to 15 minutes. Therefore, take your time and don’t rush the process to ensure a delicious outcome.
3. Place a fine-mesh sieve over a bowl and line it with cheesecloth. Pour the melted butter through the sieve. Allow any foam to skim off of the top before fully draining into the bowl.
4. Brush the inside of a 9-by-13-inch baking pan with some clarified butter and preheat the oven to 400 degrees to prepare it for baking.
5. Trim the stack of phyllo dough with scissors in order to make it fit the bottom of your baking dish. Phyllo packages vary in size. Some fit perfectly with no trimming needed, while others may require an inch or two to be cut from a side. A few packages may even require cutting directly down the middle. Cover the phyllo layers with a kitchen towel lightly dampened with water and keep covered.
6. Using phyllo pastry and clarified butter, start by layering the bottom of your baking pan with a sheet of phyllo pastry, and lightly brushing each one with butter. Repeat this step until half the phyllo package has been used.
7. Brush each sheet of phyllo with butter (rewarm it if needed), then layer in an even spread of pistachios followed by more sheets of phyllo. Layer the phyllo sheets with butter as you go, and spread an even layer of pistachios in between each sheet. Rewarm butter if necessary throughout the process.
8. Divide the pastry into 36 equal pieces, using clean strokes and turning the pan as necessary. Ensure that each cut goes through to the bottom of the dish. Afterward, spread any remaining butter evenly over the entire surface of the pan.
9. Bake the baklava until it turns golden on top and the phyllo layers located beneath the pistachio filling become fully baked. Test the pasty rectangles by peeking at the bottom layers. Lift up one of the rectangles from the center using a knife to gain an inside view. Begin monitoring after 40 minutes after the start, although it may take up to 1 hour or even 1 hour and 10 minutes. If the top begins to get too dark prior to the pastry being cooked through, cover it with a sheet of foil.
10. In a deep saucepan, make the honey syrup by combining the sugar, honey, water, lemon juice, and salt. Heat until boiling. Then reduce the heat and simmer for 5 minutes. Once it has cooled slightly, carefully pour it into a measuring cup with a spout and leave it to cool completely before use.
11. Once the baklava has been cooked through in the oven, take it out and resume simmering the syrup. To avoid spillage, place it in the sink or on a baking sheet to capture any excess that dribbles down. Slowly, add the hot honey syrup to the pastry. It will bubble up and some of the liquid might spill over. Once the bubbling ceases in the pan, relocate it to a wire rack to cool it down fully before offering it up at room temperature.

It only looks like a long recipe. However, It is really an easy recipe. You can make baklava with pistachios and honey as a dessert for any fancy or semi-fancy meal for your family and friends. I really hope you will enjoy making this heavenly dessert. Happy baking!