Greek baklava recipe
Preparation: 45 min. | Cooking time: 45 min. | Portions: 5 persons
- 1 package phyllo dough sheets (about 16 sheets)
- 3 cups ground pistachios
- 1 1/4 cup icing sugar
- 1 tablespoon cardamom
- For the syrup:
- 2 cups sugar
- 1 1/4 water
- 2 tablespoons rose water
In a saucepan, bring water and sugar to a boil. Lower heat and simmer for 10 minutes until syrupy. Add rose water and let the syrup cool.
Mix pistachios, icing sugar and cardamom. Preheat oven to 325°F (160°C).
Butter a large rectangular rimmed baking tin with a basting brush. Working with 1 phyllo sheet at a time, keeping the rest covered with a damp cloth, butter sheets of dough and place them on the bottom of the mold. Continue until you have 6 buttered sheets in the mold. Spread half of the pistachio mixture over the buttered sheets, pressing with a spoon.
Add 5 buttered phyllo sheets over the mixture of pistachios. Sprinkle the remaining pistachios on top and finish with a final buttered pastry sheet. Cut into pieces at an angle using a sharp knife, to make small diamond shapes. Sprinkle with the remaining melted butter.
Bake 20 minutes in the oven, then increase the temperature to 400°F (200°C). Cook about 15 minutes more, the surface should be golden.
Remove baking tin from oven and sprinkle with 3/4 of the syrup, saving the rest.
Arrange the baklava on a large platter and serve the remaining syrup on the side.