Tray - Shobiyet Pistachio Baklava- 2.86 Lbs Recipe

Make syrup in advance

Combine sugar, water and honey in a medium saucepan. Bring to a boil over medium heat, stirring to dissolve sugar. Reduce heat and simmer gently for 8–10 minutes until slightly thickened. Remove from heat; stir in lemon juice and orange blossom or rose water. Let cool to room temperature (syrup should be cool or only slightly warm before use).

Preheat oven to 350°F (175°C). Lightly brush a 9x13-inch (or similar tray) baking pan with some of the melted butter (about 1–2 tablespoons).

In a bowl, combine ground pistachios, powdered sugar, vanilla extract and optional orange blossom water. Stir until evenly incorporated; set aside.

If phyllo is frozen, ensure it has thawed in the refrigerator and is at room temperature before unwrapping. Keep phyllo sheets covered with a slightly damp towel to prevent drying while you work.

Place one phyllo sheet in the prepared pan and brush lightly and evenly with melted butter (about 1–2 tablespoons per sheet). Repeat layering and buttering for 8 sheets to form the bottom layer. Work quickly so sheets don’t dry out.

Evenly spread 1/3 of the pistachio filling over the buttered phyllo layer, leveling it to the edges.

Layer another 5–7 phyllo sheets over the filling, brushing each sheet with melted butter as before.

Spread the second 1/3 of the pistachio filling, then top with another 5–7 buttered phyllo sheets.

Spread the remaining pistachio filling and finish with a final layer of about 8–10 phyllo sheets, buttering each sheet. Make sure the top layer is well buttered.

With a sharp knife, trim excess phyllo at the edges and score the top into diamond or square shapes all the way through to the bottom—do not separate pieces. Recommended: diamonds about 2 inches across.

Brush any exposed edges with clarified butter or extra melted butter.

Place the pan on the middle rack and bake at 350°F (175°C) for 45–55 minutes, or until the phyllo is golden brown and crisp. If the top is browning too quickly, tent lightly with foil.

Remove baklava from the oven and immediately pour the cooled syrup evenly over the hot pastry, making sure to get syrup into the cuts and edges. Pour gradually so syrup is absorbed; you may not need all syrup—use enough to saturate but not drown the pastry.

Allow the baklava to cool to room temperature, then let it rest at least 4–6 hours (or overnight) so the syrup fully soaks in and flavors meld.

Once fully rested and syrup has been absorbed, re-separate pieces along the scored lines. Garnish each piece with a sprinkle of finely chopped pistachios and a very light dusting of ground cardamom if using.

Cut into the pre-scored pieces and transfer to a serving tray. Store in an airtight container at room temperature for up to 5 days (syrup may make pastry softer over time).