Arabic recipesSweets
Levantine Pistachio Baklava with Ghee & Orange Blossom Syrup
Syrian and Lebanese pistachio baklava layers paper-thin phyllo brushed with clarified butter ghee around a generous centre of crushed green pistachios scented with orange blossom water. Baked slowly at moderate heat and drenched hot with cold thick syrup, it stays delicately crisp rather than cloyingly sweet.
Also known as:Aleppo pistachio baklawaDamascene baklava trayMiddle Eastern phyllo pastry with pistachios
Servings16
Prep time35 min
Cook time45 min
Ingredients
Add ingredients to cart- 480 g fresh baklava phyllo pastry sheets at room temperature (kept under a clean towel)
- 300 g peeled green pistachios, coarsely chopped
- 2 tbsp icing sugar, 1 tbsp orange blossom water, and 1 tbsp thick sugar syrup for the filling
- 220 g melted lukewarm pure ghee
- For the cold heavy syrup (ater): 400 g sugar, 200 ml water, 1 tsp lemon juice, 1 tsp orange blossom water
Preparation Steps
- 1Boil the syrup sugar and water for 10 minutes until glossy and thick, stir in lemon juice and orange blossom water, and cool completely before baking.
- 2Toss the chopped pistachios with icing sugar, orange blossom water, and a spoonful of cold syrup so the nut layer holds neatly between the pastry.
- 3Brush a rectangular baking pan with ghee, layer half the phyllo sheets while brushing lightly every two sheets, then spread the pistachio filling evenly and press gently.
- 4Layer the remaining phyllo on top, slice cleanly into diamonds or squares with a sharp knife, and spoon the rest of the warm ghee over the top and into the cuts.
- 5Bake at 170 °C for 40 to 45 minutes until pale golden right through the middle layers, pour the cold syrup immediately over the hot tray, and cool uncovered.
