Turkish · Dessert
Fıstıklı Baklava
- Advanced
- 2 h
- roughly 2 of 4 for cost
- Vegetarian
Leads with richness that coats and comforts, toasted, nutty warmth throughout, trailing gentle sweetness.
Ingredients
- 1 pack filo (fresh if you can find it), ~30 sheets
- 250g melted clarified butter
- 300g Antep pistachios, finely ground (bright green)
- Syrup: 400g sugar, 300ml water, squeeze of lemon: NO honey in Turkish baklava
- Pinch of ground pistachio to crown
Equipment
Sheet pan
The skills inside
Allergen screen
Found: gluten · dairy · nuts
Screened for: gluten, dairy, egg, nuts, peanuts, fish, shellfish, molluscs, soy, sesame, celery, mustard, lupin, alcohol. Not screened: sulphites.
Screened by keyword from the ingredient list, not reviewed by a person; check every label for what the list cannot show.
Method
- Butter a tray; lay 12 buttered sheets, then half the nuts, 6 sheets, remaining nuts, 12 sheets.
- Cut all the way through into diamonds BEFORE baking.
- Bake 170°C, 45–50 min, until deep gold to the bottom. 50 min
- Boil syrup 10 min; pour COLD syrup over HOT baklava: listen to it crackle. Rest 4 h. 10 min
At the Table
- The Pour
- Moscato d’Asti
- Also Right
- Late-harvest Riesling
- From the Taps
- Witbier
- Zero-Proof
- Sparkling elderflower
Citrus desserts need a wine sweeter than they are, with acid enough to keep up: light, frothy, and low-proof wins.
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