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Pistachio Baklava

Pistachio Baklava

  • Author: Samuel
  • Total Time: 8 hours (including syrup absorption time)
  • Yield: 24 pieces 1x
  • Diet: Plant-Based

Description

Experience the rich, sweet, and crunchy delight of Pistachio Baklava, featuring flaky layers of filo dough, aromatic pistachios, and a luscious natural syrup made with plant-based butter and natural gelling agents. This elegant yet approachable dessert balances nutty, sweet, and buttery flavors, perfect for celebrations or a special treat.

Ingredients

Scale

Filo Dough Layers

  • 12 sheets filo dough
  • 1 cup plant-based butter, melted

Nut Filling

  • 2 cups unsalted, shelled pistachios, finely chopped
  • 1/2 cup sugar
  • 1 teaspoon ground cinnamon

Syrup

  • 1 cup sugar
  • 1 cup water
  • 1/2 cup honey (natural)
  • 2 tablespoons lemon juice
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon natural gelling agent

Instructions

  1. Prepare the Nut Filling: Finely chop the pistachios until small but still crunchy. In a bowl, mix the chopped pistachios with sugar and ground cinnamon to create a sweet, aromatic nut mixture.
  2. Prepare the Syrup: In a saucepan, combine sugar, water, honey (natural), lemon juice, and apple cider vinegar. Bring to a gentle boil, then reduce heat and stir in the natural gelling agent. Allow the syrup to thicken slightly, then set aside to cool completely.
  3. Layer the Filo Dough: Lay one filo sheet in a baking dish and brush generously with melted plant-based butter. Repeat this process for half the filo sheets, brushing each sheet with butter to build flaky layers.
  4. Add the Nut Filling: Spread the pistachio mixture evenly over the layered filo sheets. Then layer the remaining filo sheets on top, brushing each sheet with melted plant-based butter as before.
  5. Cut and Bake: Using a sharp knife, cut the assembled baklava into diamond or square shapes. Bake in a preheated oven at 350°F (175°C) for 40-45 minutes, or until the top is golden and crisp.
  6. Pour the Syrup: Immediately after removing the baklava from the oven, pour the cooled syrup evenly over the hot pastry. Let the baklava absorb the syrup for several hours or overnight for the perfect sticky and sweet finish.

Notes

  • Use fresh pistachios for the best flavor and crunch.
  • Keep filo dough sheets covered with a damp towel to prevent drying.
  • Brush layers generously with plant-based butter to ensure crisp, golden layers.
  • Cut baklava before baking to make serving easier and allow better syrup absorption.
  • Allow syrup to cool before pouring to maintain the baklava’s texture.
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Middle Eastern

Nutrition

  • Serving Size: 1 piece
  • Calories: 220
  • Sugar: 15g
  • Sodium: 30mg
  • Fat: 12g
  • Saturated Fat: 3g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 25g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 0mg

Keywords: Pistachio Baklava, plant-based dessert, Middle Eastern dessert, nutty pastry, natural syrup

Find it online: https://quicktastykitchen.com/pistachio-baklava/