Classic Pistachio Baklava : Layers of crisp phyllo, a fragrant pistachio filling and a delicate syrup: baklava in all its glory.
- 12 servings
- Preparation 40 min
- Cooking 40 min
- Total 80 min
- Level medium
- Devices TM7 · TM6 · TM5
Ingredients : classic pistachio baklava
- 300 g shelled unsalted pistachios
- 60 g sugar
- 1 tsp cinnamon
- 12 leafs of phyllo dough
- 150 g melted butter
- 250 g sugar, for the syrup
- 200 ml water
- 1 tbsp lemon juice
- 1 tbsp orange blossom water
Preparation : classic pistachio baklava
- Preheat the oven to 180°C (350°F). Put the pistachios, sugar and cinnamon in the bowl and coarsely chop. 5 secspeed 5
- Butter a rectangular baking dish and lay in one sheet of phyllo, then brush it with butter. Repeat with half of the sheets.
- Spread the pistachio filling over the top, then cover with the remaining sheets, each one buttered.
- Cut into diamonds with a very sharp knife, drizzle with the remaining butter and bake for 40 minutes at 180°C (350°F).
- Rinse the bowl, add the syrup sugar, water and lemon juice, then heat. 10 min100°Cspeed 1
- Stir in the orange blossom water and pour the lukewarm syrup over the baklava as it comes out of the oven.
Pour cold syrup over hot baklava, or the other way around. Never two hot elements together, or it turns soggy.
Storage: 1 week at room temperature in a tin, with the lid not too tight.
More recipes in the category : Middle Eastern cakes
Frequently asked questions
How long does this recipe take?
Plan on 40 minutes of prep and 40 minutes of cooking, which is 80 minutes in total.
How many servings does this recipe make?
This recipe makes 12 servings. The Thermomix bowl holds 2.2 liters at most (about 2.3 quarts): do not double the quantities without checking that limit.
How do I store this recipe?
1 week at room temperature in a tin, with the lid not too tight.
Which Thermomix model can I use?
The settings shown (time, temperature, speed, rotation direction) work on the Thermomix TM5, TM6 and TM7. Follow the steps in order, one at a time.
