Ingredients with Measurements:
- 1 lb phyllo dough
- 1 cup unsalted butter, melted
- 1 1/2 cups shelled pistachios, chopped
- 1 1/2 cups dried figs, chopped
- 1/2 cup granulated sugar
- 1/2 cup honey
- 1/2 cup water
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp salt
Special Equipment Needed:
- 9x13 inch baking dish
- Pastry brush
- Food processor
Step-by-Step Instructions:
1. Preheat the oven to 350°F.
2. In a food processor, pulse the pistachios until finely chopped. Add the figs, sugar, cinnamon, cloves, and salt. Pulse until the mixture is finely chopped and well combined.
3. In a small saucepan, combine the honey and water. Bring to a boil, then reduce the heat and simmer for 5 minutes.
4. Brush the bottom of the baking dish with melted butter.
5. Lay a sheet of phyllo dough in the baking dish and brush with melted butter. Repeat with 7 more sheets of phyllo, brushing each layer with butter.
6. Spread half of the pistachio-fig mixture over the phyllo.
7. Lay another sheet of phyllo on top of the pistachio-fig mixture and brush with butter. Repeat with 7 more sheets of phyllo, brushing each layer with butter.
8. Spread the remaining pistachio-fig mixture over the phyllo.
9. Lay another sheet of phyllo on top of the pistachio-fig mixture and brush with butter. Repeat with 7 more sheets of phyllo, brushing each layer with butter.
10. Cut the baklava into diamond shapes with a sharp knife.
11. Bake for 45-50 minutes, or until golden brown.
12. While the baklava is baking, reheat the honey syrup over low heat.
13. When the baklava is done, remove it from the oven and immediately pour the hot honey syrup over it.
14. Let the baklava cool to room temperature before serving.
Time:
Preparation time: 30 minutes
Cooking time: 45-50 minutes
Temperature:
350°F
Serving size:
12 servings
Nutritional information:
Calories: 480
Fat: 28g
Carbohydrates: 55g
Fiber: 3g
Protein: 6g
Substitutions for ingredients:
- Walnuts or almonds can be substituted for the pistachios.
- Dried apricots or dates can be substituted for the figs.
Variations:
- Add a pinch of cardamom to the pistachio-fig mixture for a different flavor.
- Use a mixture of different nuts and dried fruits for a more varied texture.
Tips and Tricks:
- Make sure to brush each layer of phyllo with melted butter to prevent it from drying out.
- Use a sharp knife to cut the baklava into diamond shapes.
- Let the baklava cool completely before serving to allow the honey syrup to soak in.
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 350°F oven for 10-15 minutes, or until heated through.
Presentation Ideas:
Serve the baklava on a platter with a dusting of powdered sugar and a sprinkle of chopped pistachios.
Garnishes:
Chopped pistachios and a dusting of powdered sugar.
Pairings:
Serve the baklava with a cup of hot tea or coffee.
Suggested Side Dishes:
Fresh fruit or a side salad.
Troubleshooting Advice:
- If the phyllo dough tears, simply patch it with another piece of phyllo and brush with butter.
- If the baklava is too dry, brush it with a little extra honey syrup before serving.
Food Safety Advice:
Store the baklava in an airtight container to prevent it from drying out or becoming stale.
Food History:
Baklava is a traditional Middle Eastern dessert made with layers of phyllo dough, nuts, and honey syrup. It is believed to have originated in the Ottoman Empire and spread throughout the Middle East and Mediterranean.
Flavor Profiles:
Sweet, nutty, and slightly spiced.
Serving Suggestions:
Serve the baklava as a dessert or as a sweet snack with tea or coffee.
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Region: Turkish