Ingredients
Makes 30 pieces
For the Baklava
375g Antoniou Fillo Pastry
200g pistachio nuts, chopped finely
60g unsalted butter, melted
1 tablespoon rose water
100g unsalted butter, melted
For the syrup
1 cup sugar
1 cup water
1 tablespoon rose water
Method
This recipe is inspired by Khalil’s original recipe. We have created a version that you can easily create at home. Before you begin this Fillo Pastry recipe, take your Filo Pastry out of the fridge to bring it up to room temperature in its packaging.
Preheat your oven to 180 degrees Celsius. We’ll be using a 30cm by 20cm baking tray.
To make the Pistachio filling
Place the pistachio nuts, 60g butter and rose water into a bowl and mix well to combine.
To make the syrup
Place the sugar and water into a small saucepan, bring to a gentle simmer and cook for 10 minutes. Remove from the heat and allow to cool completely.
To make the Baklava
Lay the stack of Fillo Pastry on your bench, with the long side of the pastry facing you. Place one third of the pistachio mixture along the length of the pastry, approximately 3cm from the edge of the pastry. Fold the pastry over the nuts and squeeze the baklava to form a roll (the edge where you have folded over won’t be sealed, it will be exposed). Using a sharp knife, cut the strip of the pastry at the unsealed edge of the roll. Cut the roll into 10 pieces and transfer to your baking tray. In the video, Khalil has used a sharp metal cutter to cut these, we have simplified the process by using a knife instead, but you can use Khalil’s method if you have a sharp cutter.
Repeat this process two more times, to create 30 pieces in total. Pour the 100g of melted butter over the baklava and bake for 40 minutes or until golden. Remove from the oven and spoon the syrup over the Baklava. Move the pan around to ensure the syrup distributes evenly.
Watch how Khalil makes traditional Pistachio Baklava - Kool Wa Shkor