This is the recipe I wrote out as I did it the first time. It’s my way and 1 out of many ways to make baklava.
This is a huge one for all the family but you can reduce your ingredients to make smaller ones.
*1 & half packets of phyllo pastry (cheat as its so hard to make from scratch)
*1 & half blocks of unsalted butter
*1 packets of pistachio nuts or about 200g grams
*1 bag of sugar
*1/4 lemon of 2 tablespoons of lemon juice
METHOD FOR BAKLAVA:
First de-shell all of the pistachios and either crush them in a bowl with the end of a wooden rolling pin until small and powder like or you can blend them until small. (Once crushed leave aside)
4 cups of cold water
4 cups sugar
1/4 of a lemon or 2 tbsp of lemon juice
Put all in a pan and boil on full heat (slowly stir at the beginning to help dissolve the sugar)
Leave that on the heat until it’s boiling then turn it off stir it and let it cool ( should be a syrupy type liquid but it won’t be thick like honey do don’t panic if it watery it’s normal)
Next I put the unsalted butter in a pan and put on a very low heat to very slowly melt the butter and it be low enough r so the pan of butter can stay in the job without boiling at all.
Next take phyllo pastry and straighten them out on a work surface, cut them to the size I used a cake tin but
You can double the ingredients for using a roasting tin size. Soon as the phyllo is cut to size put them aside and cover it with clean towel to stop it drying out.
Next take a egg pasting brush and paint a few drops of melted butter and pain the whole of the inside of your tin (make sure it’s all covered to prevent the pastry from sticking)
Next take a sheets or 2 of phyllo and place them in the tin as neat as you can and then paint on some more melted butter making sure it’s totally covered (don’t be too shy with the butter but also don’t drown it) then stack another sheets or 2 of phyllo on top of that and then pain your butter on again. Repeat this process for 12 – 18 layers (24 – 36 sheets of phyllo) painting on your butter in between every 1 or 2 sheets.
When you get to the 12 or 18Th layer Paint it with butter and then sprinkle on a good equal layer all off your crushed/ blended pistachio nuts. Put quite a generous layer on but no too much. leave yourself a few to decorate the top of your baklava at the end.
Next take 1 or 2 more strips of phyllo and place on top and then paint on your butter like before. Repeat this process for another 12-18 or so layers painting butter in between every 1 or 2 sheets.
Once you have finished all your layers
12-18 layers on the bottom then pistachio layer and then another 12-18 layers (somepeople like less layers on the top half) on top it’s time to cut your baklava.
YES CUT BEFORE BAKING.
I cut mine into little squares 4 sections and then 8 sections like so please see my pic.
(Don’t worry if you don’t use all the phyllo as you don’t want the baklava too thick)
Take a ladle and pour on about a ladle full of putter through the cuts so the baklava can soak up the butter. Again don’t be shy but don’t drown it.
Place in the middle of a pre-heated oven 180* gas mark 4 and bake until golden and cooked through 20-40 mins (lower in oven if it cooks to fast and starts to char/burn) also don’t worry too much as you can sneakily take off the top couple of layers of burnt phyllo to reveal the beautiful golden ones underneath 😉😉
Leave on top of the oven to cool down a bit (about an hour)
Next take your cooled baklava and your cooled syrup water and ladle on the syrup all over your baklava and in the cuts. (Drown it until the syrup is over the baklava) so the baklava should not be sitting/swimming inside a pool of syrup.
Sprinkle on your left over pistachios for decoration and cover with foil until your ready to eat it. (Ideally leave it a few hours so the baklava can drink up the syrup as it will get a tad thicker but not too much. Also you can keep adding the syrup over the next few days around eating it just to keep it dripping is gorgeousness ☺️
To store just cover with foil and it should last 5-7 days (earlier days are fresher of course)
Don’t store in air tight boxes as the baklava will go soggy also do not put in fridge for same reason just cover with foil as it sits in the baking tray or Tupperware box but cover with foil.
I hope my method was easy for you to follow.
Double ingredients for a bigger pan!!
To all th people that followed my old recipe it’s now been updated for a smaller family size batch.
Product pics credited to Tesco and google baklava picture is mine.