Authentic home cooking from Greece, with US measurements. 
Baklava with Pistachios
Perfect baklava with pistachios and a buttery aroma.
A few more tips:
Let the baklava sit for a whole day to absorb the syrup before cutting it. You can also make baklava with walnuts, almonds, or both—just use oil instead of butter in the same amount.
Baklava with Pistachios
Perfect baklava with pistachios and a buttery aroma.
A few more tips:
Let the baklava sit for a whole day to absorb the syrup before cutting it. You can also make baklava with walnuts, almonds, or both—just use oil instead of butter in the same amount.
Open in Cookpad AppSteps
- 1
In a bowl, mix the ingredients for the baklava. Butter a baking pan about the same size as your phyllo sheets.
- 2
Layer 4 sheets of phyllo on the bottom and sprinkle a handful of the pistachio mixture over them.
- 3
Continue layering in the same way, finishing with 4 sheets of phyllo on top.
- 4
Cut the baklava with a sharp knife into diamond or square pieces and stick one whole clove into each piece.
- 5
Melt the butter very well in a small saucepan and spoon it evenly over the baklava pieces.
- 6
Sprinkle a little cold water over the top.
- 7
Bake at 350°F (175°C) for about 1 hour, until golden brown.
- 8
Meanwhile, prepare the syrup by placing all the syrup ingredients in a saucepan. When it starts to boil, simmer for 5 minutes.
- 9
Keep the syrup warm, and when the baklava comes out of the oven, pour the hot syrup over it immediately.
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