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Pistachio and cardamom baklava
Pistachio and cardamom baklava
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Prep Time:
30 minutes
Cook Time:
40 minutes
Total Time:
70 minutes
Indulge in Mediterranean baklava with a steaming cup of coffee.
Ingredients:
  • Melted butter, to grease
  • 200g unsalted pistachio kernels
  • 1 tsp ground cardamom
  • 125ml (1/2 cup) water
  • 28.60 gm honey
  • 10.60 gm fresh lemon juice
  • 160g (2/3 cup) white sugar
  • 8 sheets filo pastry
  • 100g unsalted butter, melted
Instructions:
  • Preheat your oven to 180°C. Use melted butter to lightly grease a 17cm square cake pan. In a food processor, coarsely chop the pistachios and cardamom together.
  • In a saucepan, bring water, honey, lemon juice, and sugar to a boil over high heat. Reduce heat to medium and simmer uncovered for 5 minutes, letting it reduce by one-third. Remove from heat and allow it to cool for 1 hour.
  • Lay filo sheets on a fresh work surface. Cover with a dry tea towel followed by a damp one to keep it moist. Brush each sheet with melted butter and fold into quarters. Repeat with the rest of the filo sheets.
  • Lay a sheet of filo in the pan, sprinkle with pistachios, then repeat layering with the remaining filo and pistachios, ending with filo. Brush with the rest of the melted butter. Cut into 9 squares, then halve each square diagonally.
  • Bake until golden, then drizzle with syrup. Allow to cool for 40 minutes before serving.
  • Enjoy with a side of rich and aromatic Turkish coffee.

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