Pistachio Baklava


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32pc. Fyllo Nikiforidis
600gr. Butter Ghee Anatoli
800gr. pistachios crushed
Syrop 32 grades
500gr. water
720gr. sugar
280gr. Glucose
1 lemon cutted in half


Step 1

Put all the ingredients for the syrop in a pan and bring to a boil. Melt the butter ghee in the microwave.

Step 2

Finely chop the mixed nuts. You can use a food processor or chop them by hand. They should be roughly the same size for even distribution.

Step 3

Brush a baking dish with melted butter.

Step 4

Place one sheet of phyllo dough into a 30 cm by 40 cm buttered dish and brush it with melted butter. Add another sheet of phyllo and brush with butter. Repeat this process until you have about 22 sheets layered.

Step 5

Sprinkle a layer of the chopped nuts over the phyllo sheets

Step 6

Repeat the phyllo layering until you have 10 sheets layered.

Step 7

Using a sharp knife, cut the baklava into square shapes. Make sure to cut through all the layers.

Step 8

Bake the baklava in a preheated oven at 150 degrees for about 1 hour, or until it’s golden brown and crisp.

Step 9

Once the baklava is out of the oven, immediately pour the syrup hot over the hot baklava. Ensure that the syrup is evenly distributed.

Step 10

Allow the baklava to cool to room temperature, then cover it and let it sit for several hours or overnight to allow the flavors to meld and the syrup to soak in.

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