Ingredients with Measurements:
- 1 package phyllo dough (16 oz)
- 1 cup unsalted butter, melted
- 2 cups shelled pistachios, chopped
- 1 cup almond paste
- 1/2 cup granulated sugar
- 1/2 cup honey
- 1/4 cup water
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/4 tsp salt
Special equipment needed:
- Pastry brush
- 9x13 inch baking dish
- Sharp knife
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C).
2. In a mixing bowl, combine the chopped pistachios, almond paste, sugar, cinnamon, and salt. Mix well until the ingredients are evenly distributed.
3. Brush the bottom and sides of the baking dish with melted butter.
4. Unroll the phyllo dough and cut it to fit the size of the baking dish.
5. Place a layer of phyllo dough in the bottom of the baking dish and brush it with melted butter.
6. Repeat step 5 until you have used half of the phyllo dough.
7. Spread the pistachio and almond paste mixture evenly over the phyllo dough.
8. Add another layer of phyllo dough on top of the pistachio mixture and brush it with melted butter.
9. Repeat step 8 until you have used all of the phyllo dough.
10. Cut the baklava into diamond shapes using a sharp knife.
11. Bake the baklava in the preheated oven for 35-40 minutes or until golden brown.
12. While the baklava is baking, combine the honey, water, and vanilla extract in a small saucepan. Bring the mixture to a boil, then reduce the heat and let it simmer for 5 minutes.
13. When the baklava is done, remove it from the oven and pour the honey mixture over the top.
14. Let the baklava cool to room temperature before serving.
- Time:
Preparation time: 30 minutes
- Cooking time: 35-40 minutes
Temperature:
- Oven temperature: 350°F (175°C)
Serving size:
- 12 servings
Nutritional information:
- Calories per serving: 460
- Total fat: 28g
- Saturated fat: 9g
- Cholesterol: 30mg
- Sodium: 170mg
- Total carbohydrates: 50g
- Dietary fiber: 3g
- Sugars: 28g
- Protein: 7g
Substitutions for ingredients:
- You can use walnuts or pecans instead of pistachios.
- You can use honey or maple syrup instead of granulated sugar.
Variations:
- Add a layer of chopped dates or figs to the pistachio mixture.
- Add a sprinkle of orange zest to the honey mixture.
Tips and tricks:
- Make sure the phyllo dough is completely thawed before using it.
- Keep the phyllo dough covered with a damp towel to prevent it from drying out.
- Use a sharp knife to cut the baklava to prevent it from crumbling.
Storage instructions:
- Store the baklava in an airtight container at room temperature for up to 3 days.
Reheating instructions:
- To reheat the baklava, place it in a preheated 350°F (175°C) oven for 10-15 minutes.
Presentation ideas:
- Serve the baklava on a platter with a sprinkle of powdered sugar and chopped pistachios.
Garnishes:
- Chopped pistachios
- Powdered sugar
Pairings:
- Turkish coffee
- Mint tea
Suggested side dishes:
- Fresh fruit salad
- Greek yogurt with honey
Troubleshooting advice:
- If the phyllo dough tears, don't worry. Just patch it up with another piece of phyllo dough and brush it with melted butter.
Food safety advice:
- Make sure the baklava is completely cooled before storing it.
- Store the baklava in an airtight container to prevent it from drying out.
Food history:
- Baklava is a traditional Middle Eastern dessert that dates back to the Ottoman Empire.
Flavor profiles:
- Sweet, nutty, and flaky.
Serving suggestions:
- Serve the baklava as a dessert after a Middle Eastern or Mediterranean meal.
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Region: Turkish