For the baklava:
20 sheets of Filo Pastry
125ml melted unsalted Butter
150gr of roughly ground Pistachio Nuts
6 tablespoons of Cream
For the syrup:
300ml of Water
280gr of Sugar
1 tablespoon of Lemon Juice
How to prepare
You will need a 3L ovenproof dish
Preheat the oven to 190˚C.
To make the syrup place the water and sugar in a pan, bring up to a boil and boil for 5 minutes.
Reduce the heat and simmer for 15 minutes, turn the heat off and stir in the lemon juice.
Pour the syrup into another bowl to help it cool down more quickly.
Cut the block of pasty sheets in half (approx. 20cm x 30cm) leaving you with 2 blocks of 20.
The sheets should be the same size as the oven dish.
Oil the oven dish with butter and place 2 sheets of pastry on the bottom and brush the top with butter.
Place another 2 sheets brushing the top with butter and continue the process until the first block of pastry is finished.
Now brush the cream evenly all over and spread the pistachios on top of the cream.
Add 2 sheets of pastry on top and brush with butter continuing this process until all the sheets are used then brush the top sheet with butter.
Use a large sharp knife, dip it into hot water and slice the pastry into rectangles.
Only cut half way to the pistachio filling, make 4 vertical cuts and 6 horizontal giving you 24 pieces.
This process ensures only the top half of the baklava rises during baking..
Place the oven dish on the centre shelf and bake for 25 minutes.
Reduce the heat to 163˚C and bake for a for 30 minutes then remove the dish from the oven.
Leave the dish for 10 minutes to allow it reach room temperature.
Use the same knife to cut all the way down in the pastry.
Use a tablespoon to evenly pour on the warm syrup making sure to pour into the cut parts only and not all over the pastry.
Sprinkle pistachios on top of each section and leave to stand for at least 4 hours to allow the syrup to be properly absorbed.
Baklava does not need to be kept in the fridge, just cover it with tin foil.