I was typing this recipe up for a friend, so I figured I'd post it here! You may remember the Baklava I made in November. Enjoy!
Recipe from Afghan Food and Cookery by Helen Saberi
Makes about 30 – enough for a large party.
- 1lb filo
- Vegetable oil
- 2 cups ground almonds (can sub. walnuts)
- 1 cup ground pistachio (this is a big part of the flavor, so try not to sub.)
- 2 1/4 cups sugar
- 2 tbsp lemon juice
- 1/4 tsp saffron (generous pinch)
- 2 tbsps rosewater (A neat variation might be orange blossom water though.)
- 1/2 tsp ground green cardamom seeds
- Preheat the oven to 325.
- Oil an approximately 14x8x2 baking tray (really you can do a lot of shapes).
- Reserve one quarter of the ground pistachio, and combine the rest of the nuts in a bowl.
- Lay down one layer of filo, brush it with oil, then layer the next sheet on top until you have 6 layers of filo. Now spread one third of the combined nuts on this layer.
- Repeat twice so you have 18 total layers and have used all the nuts except the quarter of reserved pistachio.
- Brush the top layer with oil.
- Cut strips about 1 ½ inches wide lengthwise, then cut about 45 degrees diagonally across these strips to make diamond shaped pieces.
- Bake for 35-45 minutes until golden.
Note that you may want to not start this until the pastry is done and cooled.
- Put the sugar, 1 cup of water, lemon juice, and saffron in a saucepan and bring to a boil slowly to dissolve the sugar.
- Boil gently until mixture becomes syrupy and sticks to the back of a spoon.
- Now add the cardamom and rosewater and simmer for another couple minutes.
- Remove from heat and keep warm.
Combining and Serving:
- Allow the pastry to cool to room temperature then carefully spoon the prepared syrup all over the pastry. (This reputedly avoids soggy Baklava, though I'm not 100% sure yet.)
- Add the reserved pistachio on top, let cool again, then serve with good tea.
*Note that Afghans pronounce it with a "w" sound instead of "v".