Pistachio Baklava: Thick Green Pistachio Layer Squares
A thick single layer of finely ground pistachio and cardamom between buttered filo, baked crisp, soaked in lemon syrup and topped with more pistachio.
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Method
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Equipment
- small saucepan
- food processor
- bowl
- 33 x 23 cm metal baking dish
- pastry brush
- clean damp tea towel
- sharp knife
- wire rack
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 281 kcal |
| Protein | 4.4 g |
| Carbohydrate | 31.7 g |
| of which sugars | 18.8 g |
| of which free sugars | 17.7 g |
| Fat | 16.1 g |
| of which saturates | 6.4 g |
| Fibre | 1.8 g |
| Salt | 0.23 g |
Protein per 100 kcal
1.6 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 24 servings
Syrup
- 400 g caster sugar
- 240 ml water
- 1 tbsp lemon juice
- 1 tbsp orange blossom water optional; not counted
Filling
- 340 g shelled unsalted pistachios, bright green if possible
- 25 g caster sugar about 2 tbsp
- ½ tsp ground cardamom
Pastry
- 450 g filo (phyllo) pastry, thawed
- 250 g unsalted butter, melted
- 1
Make the syrup. Bring the sugar and water to the boil in the small pan, stirring until dissolved. Add the lemon juice and simmer for 6-8 min until slightly syrupy. Add the orange blossom water if using and leave to cool to room temperature.
- 2
Grind the pistachios. Pulse the pistachios to a fine crumb that still has some texture; stop before it turns oily. Set aside 4 tbsp for the top and mix the rest with the sugar and cardamom.
- 3
Prepare the oven and pastry. Heat the oven to 190 °C (170 °C fan) with a shelf in the lower third, so the bottom layers crisp. Trim the filo to fit the dish and keep it under the damp towel.
- 4
Lay the base. Brush the dish with butter. Layer half the filo, brushing every second sheet with butter.
- 5
Add the filling. Spread all the pistachio mixture over the base in one thick, even layer and press it down firmly with your palms.
- 6
Top and cut. Cover with the remaining filo, buttering every second sheet, and brush the top generously. Cut right through to the base into 24 squares (6 x 4), then pour any leftover butter over the cuts.
- 7
Bake. Bake on the low shelf for 40-50 min until golden on top. Lift a corner of a middle square with a knife: the bottom layers should be crisp and golden. If the top darkens before the base is ready, lay foil loosely over it.
- 8
Soak and garnish. Run the knife along the cuts again, then pour the cooled syrup evenly over the hot baklava. Spoon a small mound of the reserved pistachios onto the centre of each square and leave to cool for at least 4 h before serving.
Storage
Keep loosely covered at room temperature for up to 5 days. Do not refrigerate. Freezes well for up to 3 months.
