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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Mix the ghee and vegetable oil together.
Cut the filo pastry to pan size.
Layer 15 sheets into the pan, brushing the ghee mixture in between each one.
Spread pistachio paste over the top, ensuring not to overdo it.
Scatter crushed pistachios over the pistachio paste, then add a little more pistachio paste on top of the nuts.
Continue to layer 20 more sheets of filo pastry, adding the ghee mixture in between.
Slice the baklava into equal pieces and pour over the remaining ghee mixture.
Bake at 180C for 45 minutes, or until golden.
For the simple syrup, bring the sugar, water, and lemon juice to a boil for around 45 minutes, then pour it over the hot baklava.
Decorate with more crushed pistachio.
Serve with ice cream.
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Pour cooled syrup over hot baklava so it soaks in and stays crisp.
Slice the baklava before baking so the pieces come out neatly.
Why should I pour cooled syrup over hot baklava?
Pouring cooled syrup over hot baklava helps it soak in and keeps the pastry crisp.
How do I ensure the baklava pieces come out neatly?
Slice the baklava before baking to ensure neat pieces.
Can I use a different type of nut?
Yes, you can substitute pistachios with walnuts or almonds if preferred.
What is the purpose of the ghee and vegetable oil mixture?
The ghee and vegetable oil mixture helps to create a flaky texture in the filo pastry.
How should I serve baklava?
Baklava is best served with a scoop of ice cream for an extra indulgence.
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