Скачать или смотреть Pistachio Baklava ✨

130 gm butter
100g oil
aside.
Heat butter & oil in a pan. Remove the white foam from top & keep
200 gm sugar
3/4 cup water
2 tbsp lemon juice
Heat sugar & water in a pan. Add the lemon juice & cook till the sugar dissolves. Remove the white foam from top & keep aside.
150-200 gm pistachios, blitzed to a coarse powder
250-300 gm filo sheets
Cut the filo sheets according to the size of your baking dish. Place 2 sheets of filo & drizzle some butter on top. Spread it & top with 2 more filo sheets. Keep repeating the layering process till you've used 14-16 sheets (7-8 sets of 2 filo sheets). Sprinkle generously with pistachios & repeat the 2 set layering process again for 2 sets. Top it with the remaining pistachios & repeat the layering process by using 12-14 filo sheets (6-7 sets). Remember to oil the filo after the 2nd sheet. Cut the baklava into your desired shape & add the remaining butter & oil mixture over it, making sure to fill in all the crevices. Bake it in a preheated 180°C oven for 30-40 minutes or until the top is golden brown & crispy. Remove from the oven & add the sugar syrup immediately. Let it soak for 1-2 hours. Garnish with more pistachios & dig in.!