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Pistachio Baklava


Recipe Info

  • Servings : 4
  • Cook Time : 35m
  • Ready In : 40m


  • 400g lo pastry sheets
  • 100g butter, melted
  • 200g pecan nuts
  • 100g almonds
  • 200g pistachios
  • 2 egg whites
  • 60ml honey
  • 1 tsp ground cinnamon
  • 15ml rose water
  • 250g sugar


Step 1

Carefully separate the sheets of pastry, cut to t the baking tin and cover with a damp cloth.

Step 2

Grind the pecans and almonds nely in a food processor. Grind the pistachios also, but leave them a little coarser than the other nuts.

Step 3

Whisk the egg whites until stiff and mix in the honey, nuts, cinnamon and rose water.

Step 4

Brush the baking tin with butter and ll with alternate layers of pastry and nut mixture, brushing each sheet of pastry with butter. Finish with a sheet of pastry. Bake the baklava in a preheated oven (200°C) for about 30 minutes.

Step 5

Meanwhile put the sugar into a pan with 250ml water, bring to a boil and boil for 1 minute. Remove from the heat, let cool slightly and stir in the lemon juice.

Step 6

Take the cooked baklava out of the oven and gradually soak with the syrup, while still hot. Let cool. Sprinkle with extra ground pistachios and serve.

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