Puff pastry baklava is beautiful homemade pistachio baklava soaked in aromatic sugar syrup and made quick and easy with the help of puff pastry!
Course Dessert
Cuisine Balkan, Fusion, Middle Eastern
Keyword Pistachio, Puff Pastry
Prep Time 10 minutesminutes
Cook Time 40 minutesminutes
Resting Time 30 minutesminutes
Total Time 1 hourhour20 minutesminutes
Servings 14
Calories 184kcal
Equipment
small baking tray ceramic or metal, approx. 16 by 21cm / 6 by 8 inches
Ingredients
1packagepuff pastry270 grams or about 10oz
1cupground pistachios
2tablespoonsunsalted butter
1teaspoonrosewater
0.5teaspooncinnamon
3 dropsorange blossom water
0.25teaspoonsalt
sugar syrup
0.75cupwhite sugar
0.75cupwater
0.25teaspoonsalt
Instructions
assemble the baklava
Preheat oven to 180 C / 360 F.
In a bowl mix the ground pistachios, cinnamon, salt and any other dry spices you want to use.
Use the butter to generously grease your baking dish.
Roll out the puff pastry slightly so its about 1-2mm thick.
Sprinkle the dried pistachios evenly over the puff pastry sheet, reserving 3-4 tablespoons for garnish.
Cut the puff pastry to the width of your baking tray.
Roll the puff pastry like a carpet 3 times until it's around the thickness of a cigar and then the loose end.
Repeat until you reach the end of the puff pastry sheet.
Move the rolls into your buttered baking tray. You may need to cut a few to make them fit.
When all the rolls are in the baking dish, use a sharp knife to lightly score the rolls so they are each about 3cm / 1 inch wide.
Bake in preheated oven for 40 minutes or until golden brown.
About 5 minutes before the baklava are ready, make the sugar syrup.
make the sugar syrup
Pour the sugar, salt and water into a small saucepan. Stir to combine.
Heat over medium-high (without stirring too much) until the sugar crystals have dissolved and the liquid has the consistency of a syrup.
soak and rest the baklava
Once the baklava is golden, take it out of the oven and set it down on a stable surface. Immediately pour the sugar syrup over the baklava while both are hot.
Allow the baklava to rest and absorb the sugar syrup for at least 30 minutes or ideally until cool and set. If you cut into it too soon, it might be too soft and mushy.
After the baklava has rested and set, sprinkle the remaining ground pistachio on, concentrating on the center of each scored piece.