The Story
Baklava as most people know it took shape in the palace kitchens of Istanbul, where bakers stretched dough so thin you could read through it. The city of Gaziantep is famous for its pistachio version, and that is the one we are making.
The trick is simple and a bit sneaky: cool syrup on hot pastry. It sizzles when it hits, soaks in without going soggy, and leaves every layer crisp. The hardest part is waiting four hours before you cut in.
Ingredients
- 1 1/2 cups (300 g) granulated sugar
- 1 cup (240 ml) water
- 1 tablespoon lemon juice
- 1 pound (450 g) phyllo dough, thawed in the fridge overnight
- 1 cup (225 g) unsalted butter, melted
- 2 1/2 cups (300 g) shelled unsalted pistachios, finely chopped
Steps
- Make the syrup first. Boil the sugar and water in a pot, stirring until the sugar dissolves, then simmer for 10 minutes. Stir in the lemon juice and let it cool completely.
- Heat the oven to 350°F (175°C). Brush a 9-by-13-inch baking pan with butter. Unroll the phyllo and keep it under a damp towel so it doesn't dry out, trimming the sheets to fit the pan if needed.
- Lay in 10 sheets of phyllo, brushing each one with butter before adding the next.
- Scatter half the pistachios evenly over the top. Add 6 more sheets, buttering each one, then scatter on the rest of the pistachios.
- Finish with the remaining sheets, buttering each one and giving the top a generous coat.
- With a sharp knife, cut straight down through every layer into 36 squares or diamonds. Cutting now keeps the top from shattering later.
- Bake for 50 to 60 minutes, until deep golden and crisp.
- Spoon the cool syrup evenly over the hot baklava as soon as it comes out of the oven. Leave it uncovered for at least 4 hours, or overnight, before serving, so the layers stay crisp.
FAQs
Can I use walnuts instead of pistachios?
Yes. Walnut baklava is a classic too. Use the same weight, finely chopped.
How long does baklava keep?
Up to a week at room temperature, loosely covered. Don't put it in the fridge, or the layers lose their crunch.
