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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Melt ghee.
Cut filo pastry to pan size and layer 15 sheets with ghee into the pan.
Add pistachio paste evenly over the filo layers.
Crush pistachios and spread them on top of the pistachio paste.
Continue to layer 20 more sheets of filo pastry, adding ghee in between.
Slice baklava equally and pour over the remaining ghee.
Bake at 180C for 45 minutes or until golden.
Bring sugar, water, and lemon juice to a boil for around 45 minutes.
Pour the simple syrup over the hot baklava and decorate with more crushed pistachios.
Spread ice cream in the same pan and freeze.
Cut the ice cream in the same way as the baklava and serve them together.
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Don't overdo the pistachio paste layer.
Pour the syrup over the baklava while it is still hot.
Can I use a different type of nut?
Yes, you can substitute pistachios with walnuts or almonds.
How do I prevent the filo pastry from drying out?
Keep the filo pastry covered with a damp cloth while working to prevent it from drying out.
Can I make the baklava ahead of time?
Yes, you can prepare the baklava a day in advance and add the ice cream just before serving.
What type of ice cream works best?
Vanilla or pistachio ice cream complements the flavors of the baklava well.
How should I store leftovers?
Store any leftovers in an airtight container in the freezer.
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