Fıstıklı baklava (pistachio layered syrup pastry)

The world-famous dessert of Gaziantep, where it's made with the finest green pistachios. Thin, crisp layers, pistachio and syrup: the pinnacle of Ottoman pastry-making.

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Method

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1. For the syrup, bring the sugar and water to a boil and simmer for 10 minutes. Add the lemon juice, simmer 2 more minutes, then let cool. ⏱ Timer: 10 min
2. Preheat the oven to 170 °C. Set aside 2 tbsp of the ground pistachios for garnish, mix the rest with the 2 tbsp sugar.
3. Grease a baking dish about 25×35 cm. Trim the sheets to fit the dish, and keep them covered with a damp cloth so they don't dry out.
4. Layer 12-15 sheets in the dish, brushing each thinly with melted butter.
5. Spread the pistachios evenly, then layer the remaining sheets the same way, each brushed with butter.
6. Using a sharp knife, cut into diamonds or squares all the way to the bottom of the dish, and pour the remaining butter evenly over the top.
7. Bake for 50-60 minutes until deeply golden and crisp. ⏱ Timer: 50 min
8. Pour the cooled syrup over the hot baklava and let it sit uncovered for at least 4 hours to absorb it. Sprinkle with the reserved pistachios and serve.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Never refrigerate baklava, as it hardens and loses its crispness; keep covered at room temperature for 4-5 days.
• Can also be made with walnuts instead of pistachios (cevizli baklava).

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