Best 2 Almond Pistachio Baklava Recipes
Indulge in the delectable world of baklava with our curated collection of almond-pistachio and walnut-pistachio variations. Embark on a culinary journey that explores the rich flavors and textures of these traditional Middle Eastern pastries. Discover the art of crafting the perfect baklava dough, learning how to achieve the desired flaky and crispy layers. Delve into the secrets of preparing the sweet and nutty filling, experimenting with different ratios of almonds, pistachios, and walnuts. Explore the nuances of syrup making, achieving the perfect balance of sweetness and viscosity. Whether you prefer the classic diamond-shaped baklava or the rolled variety, our recipes provide step-by-step guidance to create visually stunning and mouthwatering pastries.
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ALMOND PISTACHIO BAKLAVA
I discovered this traditional recipe at a Greek cultural event and often get requests for it. The original version called for walnuts, but I substituted other nuts to create a yummy almond and pistachio baklava.
Provided by Taste of Home
Categories Desserts
Time 2h5m
Yield about 4 dozen.
Number Of Ingredients 10
Steps:
- In a small saucepan, bring 2 cups sugar, water, honey and lemon juice to a boil. Reduce heat; simmer 5 minutes. Cool., Preheat oven to 350°. Working in batches, combine pistachios and almonds in a food processor; cover and process until finely chopped. Transfer to a large bowl. Stir in cinnamon, nutmeg and remaining sugar; set aside. Brush a 15x10x1-in. baking pan with some of the butter. Unroll one package of phyllo dough; cut stack into a 10-1/2x9-in. rectangle. Repeat with remaining phyllo. Discard scraps., Line bottom of prepared pan with two sheets of phyllo dough (sheets will overlap slightly). Brush with butter. Repeat layers 9 times. (Keep dough covered with a damp towel until ready to use to prevent it from drying out.) Sprinkle with a third of the nut mixture. , Top with 10 layers of buttered phyllo dough and a third of the nut mixture; repeat layers. Top with remaining phyllo dough, buttering each layer. , Using a sharp knife, cut into 1-1/2-in. diamond shapes. Bake until golden brown, 40-45 minutes. Place pan on a wire rack. Slowly pour cooled sugar syrup over baklava. Cover and let stand overnight.
Nutrition Facts : Calories 273 calories, Fat 15g fat (5g saturated fat), Cholesterol 17mg cholesterol, Sodium 178mg sodium, Carbohydrate 33g carbohydrate (19g sugars, Fiber 2g fiber), Protein 5g protein.
PISTACHIO AND ALMOND BAKLAVA
This is a fusion of Greek and Turkish baklava because I love the honey floral sweetness of Greek baklava but I hate the taste of cooked walnuts and I love pistachios like in the Turkish version. I add almonds for two reasons, I love almonds and to make it less expensive. Let's face it, pistachios are crazy expensive. I use a mixture of pistachios and almonds but you can use any nut or blend of nuts you like. I also use a mixture of honey, 1/2 clover and 1/2 mountain flower. You can use pretty much any honey but make sure it's not a super strong one. You may need only 1 box of phyllo but buy 2 just in case. I learned this the hard way. The box said 16 ounces but there was only 18 sheets so I had to be creative with my trimming and ended up with 34 layers so I adjusted accordingly.
Provided by rigbyblue
Categories Dessert
Time 2h
Yield 24 Pieces, 24 serving(s)
Number Of Ingredients 12
Steps:
- Thaw phyllo dough overnight in the fridge, then bring it up to room temperature by setting it on the counter for 1-2 hours.
- Trim phyllo dough to fit your baking dish so you have approximately 40 sheets. (I use a 9x13) Cover with a damp towel. Make sure you keep the dough covered as you work with each sheet to keep from drying out and become brittle.
- In a saucepan on medium-high heat, combine sugar, honey, lemon juice, cinnamon stick, ground cardamom or pod, orange strips and water. Bring to a boil stirring until sugar is dissolved, then reduce heat and let it simmer for 2-3 minute Remove from heat, let it steep for 10 minutes then strain into a measuring cup or bowl and let syrup cool while preparing baklava.
- Butter a 9x13 pan or any other pan you are using. I clarify my butter for this recipe which is just a personal preference. Melt your butter, let it sit for 5-10 minutes, skim the foam off the top and carefully pour off the clear liquid gold off the milk solids on the bottom. Easy peasy. .
- Chop your nuts either with a knife or by pulsing 10-15 times in a food processor until coarsley ground and put in a bowl. Add the cinnamon and cardamom and stir together. Reserve about 1/4 cup for decorating later.
- Time to start layering and buttering! Depending on your sheet count you need to calculate how many sheets per layer. The number of phyllo versus nut layers are up to you but it's important to have a decent base to hold your nut layers so take that into consideration when calculating.
- For 4 layers of nuts use 1 cup per layer, for 5 layers of nuts use 3/4 cups per layer. Your base should be at least have 8-10 sheets of phyllo. Here's my breakdown for 36-40 sheets of phyllo.
- 8-10 sheets for the base.
- Nuts.
- 4-5 Sheets.
- Nuts.
- 4-5 Sheets.
- Nuts.
- 4-5 Sheets.
- Nuts.
- 4-5 Sheets.
- Nuts.
- 8-10 Sheets.
- Each phyllo sheet needs to be brushed liberally (but not dripping) with butter in the pan before laying the next sheet on top . (Tip: I drizzle butter all over each sheet then brush. I find it makes it easier).
- Chill the baklava for 30-45 minutes as it will make cutting it much easier. Preheat oven to 325 degrees and have the lowest rack in the middle and the second one 2 rungs above that one.
- Cut your baklava into square or diamond shapes. Some people only score the top but I cut right through.
- Total baking time is 1 hour and 15 minutes. Place you pan on the lowest rack for the first 45 minutes, turning the pan half way through. Move it to the higher rack for the last 30 minutes or until golden brown all over.
- Have your cooling rack and syrup ready because you'll be pouring the syrup the second it comes out of the oven. The cooling rack is important as the air circulation underneath as it cools prevents the bottom from getting soggy.
- Take your baklava out of the oven and immediately drizzle or spoon all the syrup all over the top. You'll hear it sizzle but this is a good thing. Put a little mound of the reserved nuts on each diamond.
- Let it sit for at least 8 hours or overnight so all the syrup soaks inches It can be kept on the counter with a tea towel over it or in an air tight container for about a week, but really.who has a pan of baklava last a week!
Tips:
- Use high-quality nuts. Fresh, flavorful nuts will make a big difference in the taste of your baklava.
- Chop the nuts finely. This will help them distribute evenly throughout the baklava and prevent them from clumping together.
- Don't overmix the dough. Overmixing will make the dough tough. Mix it just until the ingredients are combined.
- Roll the dough out thinly. The thinner the dough, the crispier the baklava will be.
- Brush the dough with melted butter before adding the nuts. This will help the nuts stick to the dough and prevent them from falling off.
- Bake the baklava until it is golden brown. This will ensure that the baklava is cooked through and has a nice, crispy texture.
- Let the baklava cool completely before cutting it. This will help prevent the baklava from crumbling.
Conclusion:
Almond pistachio baklava is a delicious and festive dessert that is perfect for any occasion. With its crispy phyllo dough, sweet and nutty filling, and rich syrup, it is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert to make, give almond pistachio baklava a try. You won't be disappointed!
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