Pistachio Cold Baklava Recipe

Pistachio Cold Baklava combines the rich, nutty flavors with a refreshing twist, perfect for any dessert table.

Pistachio Cold Baklava is a delightful variation of the traditional Middle Eastern dessert, Baklava. Originating from the Ottoman Empire, Baklava has long been a favorite treat, characterized by its layers of crispy phyllo dough, rich nuts, and a sweet syrup that binds it all together. This cold version introduces a refreshing twist, making it a perfect dessert for hot summer days.

This dessert is not just about satisfying your sweet tooth; it's about experiencing a blend of textures and flavors that take you on a culinary journey. The combination of crisp phyllo, crunchy pistachios, and the perfect balance of sweetness is sure to captivate anyone who tries it. Whether you're making it for a festive occasion or simply to enjoy with a cup of tea, Pistachio Cold Baklava is a showstopper that is sure to impress.

Ingredients

• 500g phyllo dough
• 250g unsalted butter, melted
• 300g pistachios, finely chopped
• 200g granulated sugar
• 1 cup water
• 1/2 cup honey
• 1 tsp vanilla extract
• Juice of 1 lemon
• 1 tbsp rose water
• 1 tsp ground cinnamon (optional)
• Ground pistachios for garnish

Nutrition

Calories: ~300 calories

Instructions

1. Prepare the Syrup: In a medium saucepan, combine the sugar, water, honey, vanilla extract, lemon juice, and rose water. Bring to a boil over medium-high heat, stirring frequently until the sugar is completely dissolved. Allow the syrup to boil for 5 minutes, then reduce the heat and let it simmer for another 10 minutes. Remove from heat and let it cool completely. This will be used to soak the baked baklava.
2. Preheat the Oven: Preheat your oven to 175°C (350°F).
3. Prepare the Phyllo Layers: Unroll the phyllo dough and cut it to fit the size of your baking dish. It’s important to keep the phyllo covered with a damp cloth as you work to prevent it from drying out.
4. Layer with Butter and Pistachios: Start by placing a single sheet of phyllo dough into the bottom of your baking dish. Brush it generously with the melted butter. Repeat this process with 8 more sheets of phyllo, buttering each sheet. After 9 sheets, sprinkle a thin layer of chopped pistachios over the phyllo. Continue layering as before: 10 sheets of phyllo, brushed with butter, followed by a layer of pistachios. Keep repeating until all the phyllo and pistachios are used, finishing with a top layer of phyllo sheets.
5. Cut the Baklava: Using a sharp knife, cut the layered baklava into diamond or square shapes before baking. This ensures each piece will have clean edges and be easy to serve.
6. Bake: Place the baking dish in the preheated oven on the middle rack. Bake for 45 minutes or until the phyllo is golden and crisp.
7. Pour the Syrup: As soon as the baklava comes out of the oven, immediately pour the cooled syrup evenly over the hot baklava. This allows the syrup to soak into the layers, creating a balance of moisture and texture.
8. Cool Completely: Let the baklava cool to room temperature on a wire rack. Once it reaches room temperature, cover it with plastic wrap and refrigerate for at least 4 hours, or overnight. The longer it sits, the more the flavors will meld together.
9. Serve: Before serving, remove the baklava from the fridge and let it sit at room temperature for about 15 minutes. Garnish with ground pistachios and, if desired, a sprinkle of ground cinnamon.

You can watch the tutorial for the recipe from Refika's Kitchen and Karsu here:

The Pistachio Cold Baklava, with its enchanting mix of textures and flavors, is more than just a dessert; it's an experience. Whether you are entertaining guests or treating yourself, this baklava brings a touch of luxury and a sense of delight to any occasion.

Here are a few tips to ensure your baklava turns out perfect each time:

• Use fresh phyllo dough: Fresh or properly thawed phyllo dough makes all the difference. Dry or old dough will crack and be difficult to work with.
• Brush generously with butter: Each layer of phyllo should be well-buttered, which helps in achieving that signature crispness and rich flavor.
• Cut before baking: Cutting the baklava before baking allows for clean edges and ensures that the syrup permeates each piece evenly.
• Be patient: Letting the baklava rest in the refrigerator allows the flavors to meld beautifully. While it might be tempting to dig in right away, a good wait will enhance the overall taste and texture.

If you want to experiment, you can add a sprinkle of cinnamon or cardamom to the pistachio mixture for a warm spice note. Alternatively, a dusting of powdered sugar just before serving can add a snowy, festive touch.

This dessert keeps well in the fridge for up to two weeks, making it a perfect make-ahead option for gatherings. Enjoy a piece with a cup of traditional Turkish tea or coffee for an authentic experience.

Remember, the magic of Pistachio Cold Baklava lies in its delicate balance of crispy, buttery layers and the vibrant, nutty filling, all brought together by that luscious syrup. Once you try it, you'll find it's an irresistible addition to your dessert repertoire.