Waitrose and Partners
Pistachio baklava

Pistachio baklava

Dina Begum's rich and indulgent treat for Eid will leave your kitchen smelling heavenly.

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Vegetarian
  • Makes24
  • CourseCake
  • Prepare20 mins
  • Cook40 mins
  • Total time1 hr
  • Pluscooling and soaking

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

  • 150g pistachio nut kernels
  • 3 tbsp granulated sugar
  • 2 x 2 Jus Rol filo sheets
  • 120g ghee, melted

For the syrup

  • 275g granulated sugar
  • ½ lemon, for squeezing
  • 1 tsp rose water
  • 1 tbsp Cooks' Ingredients Rose Petals

Method

  1. First, prepare the filling by blitzing the pistachios to a coarse powder in a food processor. Reserve 20g, then mix the rest with the sugar. Set aside, along with a baking tin or dish measuring roughly 25x20cm and at least 6.5cm deep. Preheat the oven to 170°C, gas mark 3.

  2. Cut the pastry sheets in ½ to fit the tin. Brush the base of the dish generously with ghee. Smooth down 2 sheets of pastry and brush with ghee. Repeat, adding 2 sheets of pastry and brushing each time, using 10 sheets of pastry in 5 layers.

  3. Sprinkle ½ the pistachio mixture evenly on top, then continue adding 2 sheets of pastry and brushing with ghee, using 8 more sheets in 4 layers. Sprinkle over the remaining pistachio mixture evenly and repeat the layering using the remaining 10 sheets in 5 layers, brushing with ghee after every 2 sheets. Don’t put any ghee or butter on the very top.

  4. Using a sharp knife, cut the pastry into 24 small squares or diamonds, ensuring you get right down to the bottom of the dish. Brush generously with the remaining ghee (there may be a little leftover), and bake for 35-40 minutes, or until golden brown.

  5. 5 Meanwhile, prepare the syrup. Put the sugar and 150ml water in a saucepan. Bring to a simmer over a medium heat, stirring to dissolve the sugar. Cook to a syrupy consistency, around 10 minutes. During the final minute or so, add a generous squeeze of lemon juice and the rose water.

  6. Cool the baklava for 10 minutes, then carefully pour over the syrup. Allow to rest for at least 2 hours. Sprinkle the middle of each square or diamond with a little of the reserved powdered pistachio and finish with the rose petals to serve.

Cook’s tip

Some extracts and flavourings are made with alcohol (including Nielsen Massey Rose Water). If you’d prefer to, use 2 tbsp alcoholfree rose water. The quantity is greater, as it has a more gentle flavour

Nutritional

Typical values per item when made using specific products in recipe

Energy

605kJ/ 145kcals

Fat

8g

Saturated Fat

0.4g

Carbohydrates

14g

Sugars

1.8g

Fibre

1.1g

Protein

3.2g

Salt

0.1g

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