Photograph of the finished Baklava

Middle East · Bánh baklava hạt dẻ cười

Baklava

2 hr Hands-on time + 4 hr waiting
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Filo pastry shell Filo pastry shell 24 leaves
  • Photograph of Pistachios Pistachios 7.1 oz
  • Photograph of Unsalted butter Unsalted butter 5.6 oz
  • Photograph of Sugar Sugar 8.5 oz
  • Photograph of Lime Lime 1
  • Photograph of Rose water Rose water 2 ½ tsp

Method

  1. 1 Grind the pistachios into small, dice-sized pieces and mix with a little sugar.
  2. 2 Boil sugar with water and lemon juice for 15 minutes until it thickens into a syrup, then let it cool completely.
  3. 3 Arrange the filo pastry sheets on a baking tray, and brush each sheet with melted unsalted butter.
  4. 4 Sprinkle pistachios in the middle of the stack of leaves, then cover with the remaining filo leaves and brush with butter.
  5. 5 Cut the cake into diamond shapes while still raw, then bake at 175°C for 45 minutes until golden brown and crispy.
  6. 6 Pour the cooled syrup over the freshly baked cake, add rose water, and let it soak for 4 hours.

With an appliance

  • Air fryer 2 hr 20 min

    For step 5: spray oil on the small baklava tray, run the steamer at 190 degrees for 28 minutes and rotate the tray after 14 minutes; the crust will crisp up faster (17 minutes), the large tray must be divided into two batches.

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