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Pistachio baklava

  • 0:30 Prep
  • 0:50 Cook
  • Makes 35 pieces
  • Advanced

Ingredients

  • 4 x 80g packets pistachio kernels
  • 1/4 cup caster sugar
  • 1/4 teaspoon rosewater essence
  • 375g packet filo pastry
  • 250g unsalted butter, melted

Rosewater syrup

  • 2 cups caster sugar
  • 1/4 teaspoon rosewater essence

Method

  • 1
    Preheat oven to 180°C/160°C fan-forced. Lightly grease a 3.5cm-deep, 22cm x 29cm (base) rectangular pan.
  • 2
    Process pistachios until roughly chopped. Place pistachios, sugar and rosewater in a bowl. Stir to combine.
  • 3
    Cut pastry sheets in half crossways (so sheets fit neatly in pan). Cover pastry with a damp tea towel to prevent it drying out. Place 1 pastry sheet on a flat surface. Brush with butter. Top with 1 pastry sheet. Repeat with butter and half the pastry sheets (around 22 sheets). Place pastry stack in prepared pan, trimming to fit, if necessary.
  • 4
    Spread pistachio mixture over pastry stack. Place 1 remaining pastry sheet on a flat surface. Brush with butter. Top with 1 pastry sheet. Repeat with remaining butter and pastry sheets (around 22 sheets). Place on pistachio mixture. Cut all the way through into squares. Bake for 50 to 55 minutes or until browned and puffed.
  • 5
    Meanwhile, make syrup Combine sugar, rosewater and 1 cup cold water in a saucepan over medium heat. Cook, stirring, for 5 minutes or until sugar has dissolved. Bring to the boil. Reduce heat to low. Simmer for 10 minutes or until slightly thickened.
  • 6
    Pour over hot baklava. Cool completely. Serve.

Source: taste.com.au

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