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Replying to @🤍 future gf: nak pistachio baklava kat turki me: we have it at home 😋🍯 #fypシ #baklava #baklawa #pistachiobaklava #tiktoksg #sgfoodie #LearnOnTikTok #foryoupage go through the recipe with me~ (Pistachio Baklava) note: imagine being lost in the streets of a bustling bazaar, you stumbled upon a quaint bakery where golden trays of baklava glistened like treasures, such delicate layers of pastry and honeyed goodness 🤤🤤 here’s my take on baklavas hahaha 📝 ingredients: Phyllo dough (frozen) - thawed overnight in fridge 3/4 - 1 cup melted clarified ghee Baklava Filling [adjusted] 120g pistachio (unroasted) 50g walnut 1/4 cup sugar 1 tsp cinnamon [Honey Syrup] 1 1/2 cup water 1 cup sugar 1/3 cup honey 1 tsp lemon juice lemon peel cap full rose water [Toppings] crushed pistachios 10inch x 7inch glass tray 160c for 60 mins bottom rack Process 🍳🔪 1) start off with the syrup, combine water, sugar, honey, lemon juice and lemon peel in a small saucepan over medium high heat. Bring to boil and reduce heat to simmer, stir occassionally till sugar is dissolved. Add rose water and continue to simmer for 10-15 mins till mixture is slightly oozey and somewhat thick. Set aside to cool completely. 2) take out phyllo pastry from fridge and cover with damp cloth. Grind nuts till mixture of fine and course nuts is achieved. Transfer to a bowl, add in sugar and cinnamon and mix till nicely combined. 3) cut the phyllo dough into two (About 34 sheets). Brush the tray with ghee. Lay phyllo sheets in the pan (Brush with ghee thinly every 3 layers). After 20 sheets are laid, brush the 20th sheet with ghee and spread nuts mixture over in one even layer. Lay 7 more sheets, brush the 7th layers and lay the remainng 7 sheets over. 4) cut the baklava into diamonds by making 4 or 5 cuts lengthwise and crosswise cuts on the diagonal, holding down the phyllo sheets with your other hand as you cut carefully. 5) Pour remaining melted ghee over slowly and allow the butter to settle in for 5 mins. Tip: Ensure it's coated nicely.. but not too much 6) Bake for 1 hour or until golden brown at 160c. Rotate the baklava at the 30 minute mark. 7) Once out of the oven, immediatelty pour desired amount of cooled syrup over the baklava. Allow to cool for 1 hour or overnight before serving. Sprinkle crushed pistachios over.

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