Tray - Double Pistachio Baklava- 2.86 Lbs Recipe

Toast the shelled pistachios lightly in a dry skillet over medium heat, stirring frequently, 4–6 minutes until fragrant. Let cool completely.

Pulse the cooled pistachios in a food processor to a coarse-to-medium grind. Stop before it becomes a paste—mix should be crumbly with small pieces for texture.

Transfer ground pistachios to a bowl. Stir in 1 cup granulated sugar, 2 tablespoons orange blossom water, and 1 tablespoon finely grated lemon zest until evenly combined. Set aside.

Combine 3 cups granulated sugar and 1½ cups water in a medium saucepan. Bring to a boil over medium-high heat, stirring to dissolve sugar.

Reduce heat to maintain a steady simmer and cook 8–10 minutes until slightly thickened (it should coat the back of a spoon). Do not caramelize.

Remove from heat and stir in ¾ cup honey and 2 tablespoons fresh lemon juice. Allow to cool 10 minutes, then stir in 1 tablespoon orange blossom water.

Cool the syrup to room temperature. Syrup should be warm or room temperature when poured over hot baklava (to avoid sogginess imbalance).

Preheat oven to 350°F (175°C). Prepare a 12 x 18-inch rimmed baking tray (or equivalent commercial tray size to yield roughly 2.86 lb finished product) by brushing the bottom and sides liberally with melted butter mixed with 2 tablespoons neutral oil.

Unroll phyllo and cover with a slightly damp clean kitchen towel to prevent drying. Melt the unsalted butter in a small saucepan or microwave and keep warm.

If using semolina, sprinkle a thin layer (about ¼ cup) evenly across the bottom of the buttered tray to help absorb excess butter and add crispness.

Place one sheet of phyllo in the tray, letting the edges overhang slightly. Brush the sheet evenly with melted butter. Repeat layering 6 sheets, brushing each sheet with butter.

Spread one-third of the pistachio filling evenly across the phyllo-lined tray in a uniform layer (about 3–4 mm thick).

Layer 3 phyllo sheets over the filling, brushing each with butter. Repeat filling and phyllo layering two more times (three nut layers total). After final nut layer, top with 6–8 phyllo sheets, brushing each with butter; finish with a fully buttered top sheet.

Using a sharp chef’s knife, score the assembled baklava into serving pieces: first cut lengthwise into strips (about 1½-inch wide), then crosswise into diamonds or squares. Cut all the way through to the bottom so syrup can penetrate after baking.

Sprinkle the coarsely chopped pistachios evenly over the top, pressing very lightly so they stick to the buttered surface.

Bake in the preheated oven for 45–55 minutes, rotating the tray halfway, until the top is deep golden brown and crisp. If edges brown too quickly, tent loosely with foil for the last 10–15 minutes.

Remove the baklava from the oven and immediately pour the cooled syrup evenly over the hot baklava, making sure to hit all cut lines and edges so syrup sinks into layers. Use a spatula to encourage even distribution if necessary.

Allow the baklava to cool completely at room temperature (4–6 hours) so syrup is absorbed and pieces set. For best texture, let rest overnight uncovered or loosely covered.

Once set, re-cut along scored lines if needed and transfer pieces to a tray. Store in an airtight container at room temperature for up to 5 days or refrigerate for up to 2 weeks (bring to room temperature before serving).