This recipe takes the traditional baklava to new heights. A heavenly blend of finely ground pistachios nestled between layers of delicate, buttery phyllo pastry, this baklava is a delight for the senses. The optional use of margarine instead of butter allows for a parve variation, making it suitable for diverse dietary preferences. Once baked to a golden crisp and drenched in a fragrant sugar syrup infused with cinnamon and lemon, this dessert is nothing short of divine. Perfect for special occasions or as a luxurious treat, this baklava is sure to impress.
Ingredients:
- 2 packages of phyllo dough (28 sheets)
- 200 grams of butter or margarine (for a parve option)
- 350 grams of ground pistachios
For the Sugar Syrup:
- 2 cups sugar
- 2 cups water
- 1 cinnamon stick
- Juice of half a lemon
Makes 28 pieces
Preparation Method:
- Sugar Syrup:
- In a saucepan, combine sugar, water, cinnamon stick, and lemon juice. Bring to a boil. Cool and store in the refrigerator until needed.
- Assembling Baklava:
- Melt the butter or margarine in a bowl. Take a sheet of phyllo dough and brush it with the melted butter/margarine. Fold it in half.
- Place a handful of ground pistachios in the center and fold each side towards the middle (as shown in the video). Pinch with your fingers and roll it into a snail shape. Repeat with all the phyllo sheets.
- Arrange the rolls snugly in a suitable baking dish, side by side. Brush the remaining butter/margarine over the top of the baklava.
- Baking:
- Bake in a preheated oven at 180°C (356°F) on convection mode for about 35 minutes, or until golden brown.
- Finishing Touches:
- Remove the baklava from the oven. While still hot, generously pour the sugar syrup over them. Allow to cool at room temperature.
Enjoy this exquisite and indulgent baklava – a true taste of heaven!
