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Easy & Delicious Pistachio Baklava: MY Quick Phyllo Hack makes this so EASY to prepare.
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- เผยแพร่เมื่อ 2 ส.ค. 2024
- Print this recipe here: www.dimitrasdishes.com/easy-d...
Ingredients
For the Syrup:
3 cups (600g) granulated sugar
2 (500 ml) cups water
juice of half a lemon
1 cup honey
2 tablespoons rose water or orange blossom water
1 teaspoon pure vanilla extract
The Pastry:
1 pound (#4) phyllo thawed and at room temperature
3/4 pound (340 g) unsalted butter, melted
3-4 cups ground pistachios
Instructions
Preheat the oven to 325 °F, 160 °C.
Make the Syrup:
In a medium saucepan, combine the sugar, water,a nd lemon juice. Stir together and bring the mixture to a boil. Once the sugar has dissolved, remove the pan from the heat and add the vanilla, rose water, and honey. Stir together and set aside to cool completely.
Note: The syrup can be prepared up to a week ahead of time and stored in the refrigerator.
Assemble the Baklava:
Grease the inside of a 9 by 13-inch (22cm by 33 cm) baking pan (metal is highly recommended) with melted butter.
Cut the phyllo into 2 equal stacks to fit the inside of the baking pan.
Layer about 10 sheets of phyllo on the bottom and top with a handful of the crushed pistachios. Spread the evenly over the phyllo.
From this point on, layer about 4-6 sheets of phyllo and then a handful of pistachios. Save the best phyllo layers for the top. I like to end with 8-10 layers of phyllo for the top of the baklava.
Score the pastry into 24 triangles or 12 squares.
Pour all of the melted butter on top. It will seep through all of the layers.
Bake the pastry on the center rack for about 1 hour and 20 minutes or until golden.
Pour the cooled syrup over the hot baklava and set aside for at least an hour until all of the syrup is absorbed.
Garnish with ground pistachios and serve with Greek coffee. Kali Orexi!
Notes
Freezer Instructions: The baklava can be assembled and then stored in the freezer for up to 2 months. Wrap it in several layers of plastic wrap so that it does not absorb any freezer odors. Thaw overnight in the refrigerator and bake in a preheated 325 °F oven until golden.
Store any leftover baked baklava in the refrigerator in an airtight container up to a week. Leftovers can also be frozen for up to a month.
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
This is the first baklava recipe video that doesn’t give me genuine anxiety about how time consuming it can be to make this dessert. I love your approach and how quick it came together. I will definitely be using your hack when I make my own baklava 😍 Thank you
Made today, hope it turns out❤
This technique is so much easier! Thank you Dimitra!
Really like your videos, Dmitra. Your recipes are always authentic and truthful! Thank you 👍
I really like how you put the ingredients and instructions on the video. Very helpful. And also that the recipe is right below the video. Thanks. All you recipes look delicious!
Thank you Dimitra 🙏 that’ s how my Dad, who was a Chef, use to make it! ❤️
This is one of my all time favorite desserts! But, the way I used to do it was too labor intensive and time consuming. I buttered each sheet. Made sure remaining sheets were covered with plastic wrap and a damp paper towel while I worked buttering the "active sheet" or putting in a layer of filling (I made a mixture of walnuts and pistachios). If the sheets dried out at all, they would tear when I'd spread the butter with a pastry brush. I have not tried your method....but, I sure will! Thanks for the shortcuts!!!
Thank you, Dimitra you are awesome 👌the best chef ever God bless you and your family health and happiness for many years 😊❤💖💕
I made this yesterday. It is AMAZING. I only cooked it for an hour. My oven is gas, so I believe that made a difference in heat dispersing. Thank you.
You are our favorite chef! Thank you!🙏👍🌹
Breathtaking-my second favorite dessert next to creme caramel. I love it with pistachios!
Wow interesting changes! Thanks!
So delicious! Thank you. Can’t wait for you to teach how to make the filo dough. Blessings
Nice job KRTIKATSI
Thank you very much I like how you described everything, you are great. Thank you again.
Thanks much dear… will must try this hack… it’s so easy to assemble.
Love it ❤️
That looks fabulous! I love baklava. Yum!
I like seeing the bright green color. It's almost like it's the whole point of using pistachios.
Amazing! Crowd favorite, and I've been asked to bring it again to parties🎉🎉🎉
I have done it this way and came out just as good! So easy and quick! But I did clarify my butter
TY sweet Dimitroula mou! I am gonna try to make this pistachio baklava soon It's good idea to buy extra everything
Perfect, que Greek riff. I don't really count. I love it. 💘 ummmm yum in my tum. Thank you. 🇨🇦 ❤
Thanks👏👏👏👏💐
Υπέροχη συνταγή
Μπράβο Δήμητρα!!!!
Superb,very nice.
Μπράβο Δήμητρα!!! Γειά στα χέρια σου! Many greetings from Crete!
❤❤❤ thanks Dimitra!😊
I will make this on Christmas for my family gathering.🥰
ευχαριστώ πολύ❤️
I love your cooking
Thank you!
i loooooove this. baklava 😋
Thank you! Made this tonight, can't wait to eat it! Not sure I can wait til it cools down 😁 (I only made 1/2 syrup amount as I don't like it too sweet)
Amazing recipe! Efharisto para poli, Dimitra!
Μπράβο Δημητρα ωραίος μπακλαβάς. Ένα γαρίφαλο αν καρφώσουμε στο κέντρο κάθε κομματιού, προσθέτει άρωμα και κρατάει τα φύλλα πιο καλα. Φιλιά από Ελλάδα.
At last, a baklava that doesn't give me trouble. I have used phyllo a few times already and it is a headache. This recipe (hack) looks much better than the traditional one that you have to butter two pieces of phyllo at a time. Thanks
We prefer without rosewater
This is very easy and yummy
Thank you for sharing
Stay blessed
Hello from Durban, in South Africa xxx
Pistachio baklava is definitely the best one :) also loving the white nails :)
The best Greek baklava!
Made these last night, great recipe..mine turned out ok, they didn't come out as golden I wanted but thank you for showing me how to do it...all your food is amazing
They will be even better the next time :)
Love this recipe and your hack. Makes me wAnt to run out and gather ingredients. I have a few questions: 1) if we want to top with pistachios on top of each square or triangle, do we put after we pour the sweet syrup? When is cinnamon appropriated to add? 3) what are no nut substitutes? Is dried fruit and pumpkin seed ok? Can’t wait to hear from you :)
Xristos Anesti & Happy Mothers Day to you, Dimitra...And All the Mothers in your life! 💕🥰🌹🥰🌺🌼🌷💕🥰
Loooovvvve pistachios but here in AUs they cost a bomb, thanks Dimitroula u are always my go to x
Now this is a good hack. For the 'burnt butter', I'd just cover them up a bit with some cinnamon (use a sieve).
I tried a baklava that was half dipped in chocolate it was really good
I'm going to try that 320 oven
Happy Mother's Day Dimitra!
Thank you!!
Hi dimitr's
hello and thx for the recipe I made it yesterday it came out pretty yummy the top layers wouldn't stick to the rest though any comment?
Looks like an easy recipe to make for Christmas for the neighbors. Question…can you mail syrupy cookies. Thanks for the recipes!
Seems like the angle for 24 tasted treats!, thanx
Hi Dimitra, I just love this recipe. The only issue that I have is I usually have about 2 cups of the syrup left over after baking a tray (9x13). I tried using the whole syrup in one tray and all of the pieces were soggy with the syrup.
Love pistachio baklava and your short cut method , wondering if I can use macadamia nuts instead of pistachio or a combination of hazel and macadamia or a trio with almonds. Thank you for sharing.
Almond and pecan nuts. Not macadamia.
@@vzach9793 Thank you , have used cashews , almonds and pistachios, however I have a load of macadamia I need to use, hence the query, guess I will have to make cookies then. 😂
Hello it looks absolutely delicious and way less time consuming than others my question is do the sheets have to be dried for the recipe???
The sheets of phyllo will crumble apart if you let them dry out. They look dry because they are so thin, and they are store bought, but they aren't actually dry. I've seen bakers use fresh phyllo dough to make baklava, too.
i have the same pan, but thought you need a deeper pan for it lol😂 oh well
Türklerin geleneksel tatlısı ve çeşit çeşittir.Türkiyeye giderseniz baklavası ,dondurma ve lokum yemenizi tavsiye ederim
Can we use samosa pastry dough for this hack?
Hi Dimitra how many grams are in a cup of honey? Thanking you for your reply. I don't have the American cups. Patricia
I read online that it turns out crispier and stays crispier if you clarify the butter... is that true? Or is it just because the milk solids in the butter burn while it cooks? Does it matter if you put warm syrup onto it? I bought the same kind of pistachios as you, but I haven't made it yet. I couldn't find unsalted pistachios, so I was thinking of rinsing the salt off of them... it depends on how salty it turns out with just using the salted pistachios... I'm looking forward to making it.
Happy Mother's Day.
I have never heard of rose water or blossom water. What if anything would you suggest as an alternative.
Vanilla extract :)
I think i heard on one of your videos you are in the Houston area. Do you have a grocery you would recommend. I can’t find good feta at my regular store. Thank you.
Phoenicia down in westheimer has a great selection. Costco always has very good feta cheese. Just stay away from those crumbles 😁 and if you live on the north side of town, then Zamani’s usually has a nice selection of Mediterranean groceries :)
Does it have to be "unsalted" butter?
3 cup sugar 2 cup water how long to cook it
In some videos you say you had a bakery for 3 years, in some for 10 years. ???
Na 1: 16 vidi se komadic ljuske od pistacije.
İTS TURKISH COFFEE AND TURKISH BAKLAVA
We doing better!
@@user-vo5mf3ly9s yeah sure joker
Don't imitate Turkish culture when you can't
I'm not even greek it's greek
the colonizer thinks it has a culture lmao 😂
Everything is so fake about this video.