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Prep Time: 0 Minutes Cook Time: 75 Minutes |
Ready In: 75 Minutes Servings: 16 |
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Described by some as incredible and better than my mom's , this is a sure crowd pleaser. Do make it a day ahead to allow the flavours to infuse. Ingredients:
24 sheets phyllo pastry |
1 1/2 cup clarified butter (ghee) |
3 cardamom pods (crushed seeds only, discard husks) |
4 tbsp honey |
1 1/3 cup sugar |
1/2 cup water |
300 g shelled pistachios |
2 tbsp sugar |
2 tbsp lemon juice |
Directions:
1. Boil honey, sugar , cardamom and water until syrupy. Add lemon juice, stir to heat through and combine well. Leave syrup aside to cool.
2. In food processor, grind pistachios with sugar until coarse.
3. Preheat oven to 350 degrees F.
4. Melt butter/ghee. Layer 12 sheets of phyllo pastry in large baking dish, brushing each sheet with melted butter/ghee thoroughly.
5. Spread pistachio mixture evenly over the phyllo.
6. Layer the remaining 12 sheets of phyllo pastry over the pistachios, brushing each sheet thoroughly with melted butter/ghee.
7. With sharp pointy knife, slice into serving sized pieces, making sure to cut all the way through. It's very important to do this before baking the baklava - it will be impossible to cut it afterwards.
8. Bake for 10 minutes at 325 degrees F.
9. Pour any remaining butter/ghee over the top layer of phyllo. Return to oven, turn down temperature to 350 degrees F. Bake for 1 hour.
10. Pour cold syrup over the baklava. Sprinkle with sugar or decorative pistachios. Leave in oven with heat turned off, with door closed for at least 30 minutes.
11. Best served the next day.
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