Baklava with pistachios and caramelized orange peels

Prepare the Syrup: In a saucepan, mix sugar and water until dissolved. Bring to a boil, remove from heat, add lemon juice, and set aside to cool.

Prepare the Filling: Blend pistachios with almond flour and sugar until finely chopped.

Assemble the Baklava: Preheat the oven to 170°C (340°F) fan-assisted. Grease a 30cm baking pan with butter. Melt the remaining butter (without overheating). Layer two sheets of phyllo in the pan, brushing each with melted butter. Repeat until 8-9 layers are placed. Spread 9/10 of the pistachio mixture over the layers. Continue layering and buttering phyllo until all sheets are used. Cut the baklava into desired shapes and pour over the remaining butter.

Bake the Baklava: Bake for 1 hour at 170°C (340°F) fan-assisted until golden brown.

Add the Syrup: Remove the baklava from the oven and immediately pour the cold syrup over the hot baklava.

Serve warm baklava with vanilla ice cream, caramelized orange peels, and chopped pistachios for a rich, aromatic dessert!

Slice the orange peel into thin strips.

Place in a saucepan with cold water, bring to a boil, then drain. Repeat 3 times to remove bitterness.

In another saucepan, boil water and sugar for 5 minutes to make a syrup.

Add the drained peels and simmer for 30-35 minutes until caramelized.

Baklava with pistachios and caramelized orange peels

Servings

Preperation

Cooking

Waiting

For the Baklava:

For the Syrup:

For the Caramelized Orange Peels:

For Serving:

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Pavlova with cream cheese, blackberry sauce, figs, and pistachios

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Baklava with pistachios and caramelized orange peels

Servings

Preperation

Cooking

Waiting

For the Baklava:

For the Syrup:

For the Caramelized Orange Peels:

For Serving:

See more recipes:

Tres leches cake

Tiramisu crepes

Pavlova with cream cheese, blackberry sauce, figs, and pistachios

Lebanese mahalepi

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