Shobiyet Pistachio Baklava Recipe

Combine sugar and water in a small saucepan. Bring to a boil over medium heat, stirring to dissolve sugar. Reduce heat and simmer gently for 6–8 minutes until slightly thickened.

Remove from heat and stir in honey and lemon juice. Let cool for 5 minutes, then add orange blossom water. Set syrup aside to come to room temperature while you prepare the baklava. Syrup should be cool or just warm when poured over hot pastry.

Place finely ground pistachios and powdered sugar in a bowl and mix until evenly combined. Stir in orange blossom water and vanilla extract until mixture holds together slightly but remains dry. Set aside.

Preheat the oven to 350°F (175°C). Lightly brush a small 8–9 inch round or rectangular baking pan (appropriate for making 3 larger shobiyet pieces) with 1 tablespoon melted butter.

Lay one phyllo sheet in the pan, folding/trimming to fit if necessary. Lightly brush the phyllo with melted butter. Repeat with 3 more phyllo sheets, brushing each layer with butter (total 4 layered).

Forming the Shobiyet Pockets

Cut the remaining 4 phyllo sheets in half lengthwise to make 8 narrower strips. Place about 2 tablespoons of the pistachio filling near one end of a strip, fold the strip over the filling to encase it into a small triangular/rectangular pocket, and continue folding or rolling to create a compact filled parcel. Repeat to make 3 filled parcels (reserve extra for future use).

Place the 3 filled parcels seam-side down on the layered phyllo base in the pan, spaced to leave a small gap between them. Brush the exposed top and sides of each parcel with remaining melted butter. If you used semolina, sprinkle it around parcels on the base for added texture.

Finish by layering the remaining 4 phyllo sheets over the parcels, brushing each sheet with butter. Tuck edges in neatly. Lightly score the tops of the parcels (do not cut through completely) so syrup can penetrate after baking.

Bake in the preheated oven for 25–30 minutes or until pastry is deep golden brown and crisp. Rotate pan once halfway through for even browning.

Remove from oven and immediately spoon the room-temperature syrup evenly over the hot pastries — about 2 tablespoons per piece (use all syrup). The syrup will sizzle; let the pastries absorb syrup for at least 1 hour at room temperature.

When pastries have cooled and absorbed syrup, dust tops lightly with powdered sugar and press one whole pistachio into the center of each piece for garnish.

Serve at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days to retain crispness; refrigerating will soften the phyllo.