There are so many things I miss about the Middle East. And baklava is one of them! Pistachio baklava is my favourite! So I wanted to share this recipe with you all. I also have a recipe for the phyllo pastry for those who cannot find it in the shops. I make my own because I love how it tastes but I should warn you, it is labour intensive and takes time. So don't make it when you are short on time or temper. Eek!
500 grams phyllo pastry
130 grams butter
500 grams sugar
150 grams pistachio
3 tablespoons lemon juice
1/2 cup vegetable oil
Make the sugar syrup by combining the sugar and 1 1/2 cups water in a sauce pan. Bring it to a boil and cook on a high heat for 2-3 minutes. Add the Lemon juice and mix well. Turn off the heat and set it aside to cool.
Melt the butter and add the vegetable oil to it. Mix it and set it aside.
Grease your serving dish with some of that butter mixture. Begin by layering 2 sheets of phyllo pastry, then the butter mixture, then continue until 16 sheets are used up, or 8 layers are made.
Spread the pistachios over the phyllo. Then continue layering with the rest of the phyllo pastry.
Top with the remaining butter and oil mixture. Spread it with a brush.
Cut the baklava into rectangle.
Bake at 180c for 30-35 minutes until golden brown and crunchy.
Cool down until slightly warm. Top with the sugar syrup. Use only as much as you prefer. You don’t need to use it all.