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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Brush each sheet of filo pastry with ghee and sprinkle with semolina.
Crinkle the filo pastry and place it in a greased tray.
Whisk eggs with vanilla sugar, milk, cream, vegetable oil, sugar, and baking powder.
Pour the milk mixture over the crinkled filo and shake the tray well so it reaches all sides.
Add crushed pistachios on top.
Bake at 170C for 25-30 minutes until the bottom is cooked and golden.
Bring sugar, water, and lemon juice to a boil and simmer for around 45 minutes.
Pour the simple syrup over the cooked baklava.
Cut into slices and serve.
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Check the baklava is cooked from the bottom before taking it out of the oven.
Shake the tray after pouring the milk mixture so it reaches all sides.
Can I use vanilla extract instead of vanilla sugar?
Yes, you can substitute vanilla extract for vanilla sugar in the milk mixture.
How do I know when the baklava is done baking?
The baklava is done when the bottom is cooked and golden.
Can I prepare the simple syrup in advance?
Yes, you can prepare the simple syrup in advance and store it until needed.
What should I do if the syrup is too thick?
If the syrup is too thick, add a little water and reheat until it reaches the desired consistency.
Can I use a different type of nut instead of pistachios?
Yes, you can substitute other nuts like walnuts or almonds for pistachios.
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