Скачать или смотреть Smoked Pistachio Baklava on The Bastard Kamado Smoker with Ice cream & Pistachio Sauce😱

Smoked Pistachio Baklava Recipe – A Smoky Twist on a Classic in @thebastard.official smoker!🔥

Get ready to elevate your dessert game with this Smoked Pistachio Baklava! Flaky layers of buttery phyllo, aromatic syrup, and a smoky touch come together for a treat you’ll never forget. 

Ingredients - Pistachio Baklava
For the Syrup:
1.5 cups (300g) granulated sugar
1 cup (250ml) water
Juice of half a lemon
1/2 cup honey
1 slice of lemon
1 slice of orange
1 cinnamon stick

For the Baklava:
1.5 packages of phyllo pastry
400g clarified butter (melted)
3–4 cups ground pistachios

1️⃣ Prepare the Syrup
In a saucepan, combine sugar, water, lemon juice, lemon/orange slices, and cinnamon stick.

Bring to a boil, stirring until sugar dissolves. Reduce heat and simmer for 5 minutes.

Remove from heat, stir in honey, and let the syrup cool to room temperature.

2️⃣ Assemble the Baklava
Grease your baking dish. Layer 10 sheets of phyllo pastry, brushing each with clarified butter.

Add a generous layer of ground pistachios.

Add 3–5 sheets of phyllo (buttered individually), then another layer of ground pistachios.

Continue with 8 sheets of phyllo on top, buttering each sheet.

Cut the unbaked baklava into diamond shapes and pour the remaining butter over the top.

3️⃣ Smoke & Bake
Preheat your Kamado smoker (The Bastard) to 150°C (300°F).

Bake the baklava for 1.5 hours, or until golden brown and flaky.

4️⃣ Finish It Off
While the baklava is hot, pour the cooled syrup over it. Let it rest overnight to absorb the syrup fully.

5️⃣ Plating Perfection
Before serving, top each diamond with ground pistachios. Remove the top layer of pastry, add a scoop of vanilla ice cream, drizzle pistachio sauce over the ice cream, and carefully place the top layer back on.