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Dry Baklava with Pistachio

Updated: Feb 14

  • The advantages of dry baklava are its duration, with wet baklava the duration is up to 3 days and with dry up to 30 days. A real Turkish delicacy for the holidays is very easy to prepare. Follow recipe.

Ingredients: baking tray 40×30 cm, cup 200 ml, simple, total time 60 min., 48 pieces
  • 1 kg thin crust/ about 30 sheets or 40 sheets, for a richer look

  • 500 g powdered pistachios

  • 225 g melted butter

  • Sherbet

  • 5 cups of sugar

  • 4 glasses of water

  • 1 slice of lemon

  • 1 slice lemon juice

Preparation:
  1. Put the tray on a thin crust and cut off the excess crust. Leave that excess aside.

  2. Lubricate the tray with a good layer of butter (3 spoon) with the help of a brush, this also applies to the rims of the tray.

  3. After that, arrange 15 crusts and flatten each crust.

  4. On 15 crusts, add the rest of the crust you have cut before and arrange evenly.

  5. Place the next crust over it, and sprinkle with a little butter.

  6. Separate 5 tablespoons of the ground pistachios for decoration, and add the rest to the crust and smooth it out with a spoon or your hand.

  7. Lay 17 crust and sprinkle with a little butter with the help of a brush.

  8. Repeat this with the next crust.

  9. When you have reached the end of the crust, use a knife to draw in the edges of the crust and align well. Pour half of the melted butter over the entire surface and rotate the pan so that it gets in from all sides.

  10. Cut the crusts into smaller cubes, then pour the rest of the butter over them and rotate the pan so that the butter gets in from all sides. Let stand for about 10 minutes before baking.

  11. Bake the baklava in middle of the oven at 190 °C for about 30–40 minutes.

  12. Turn the pan to the other side during baking.

  13. It should get a nice slightly golden color.

  14. During this time, prepare the syrup. Pour sugar into a medium saucepan and add water and 1 lemon wedge and juice. Cook the sherbet for about 10–15 minutes.

  15. When the baklava is ready, take it out of the oven, place it near the pan where the syrup is. Baklava and syrup must be hot.

  16. Turn on moderate heat and turn the baking tray, while at the same time pouring the syrup with the help of a ladle over the baklava.

  17. Leave the baklava covered for about 2 hours. After that, decorate the baklava with the help of a small spoon.

  18. Serve sprinkled with pistachios baklava on a plate. Buon appetito!

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