Damascene Pistachio Baklava

Method

1. 1

   Prepare the Aromatic Syrup

   10 min

   In a medium saucepan, combine the sugar, water, and lemon juice for the syrup. Bring the mixture to a rolling boil over medium heat, stirring gently until all the sugar has dissolved. Reduce the heat to a simmer and let it cook for about 10 minutes until it slightly thickens. Remove from heat and stir in the orange blossom water and rose water. Set aside to cool completely to room temperature – this is crucial as the syrup must be cold when it meets the hot baklava.

2. 2

   Mix the Pistachio Filling

   While the syrup cools, prepare your pistachio filling. In a bowl, gently combine the finely ground pistachios with 2 tablespoons of sugar and the optional ground cinnamon. Make sure the pistachios remain crumbly and not pasty.

3. 3

   Preheat Oven and Prepare Pan

   Preheat your oven to 160°C (325°F). Take your 30x40cm (13x9 inch) baking pan and brush the bottom and sides generously with some of the melted clarified butter. Have the remaining butter ready for layering.

4. 4

   Layer the Bottom Phyllo Sheets

   Carefully unroll your phyllo dough. Keep the unused sheets covered with a damp towel to prevent them from drying out. Place one sheet of phyllo into the prepared pan, allowing any excess to hang over the edges if necessary. Brush the entire surface lightly with melted clarified butter. Repeat this process for 8-10 sheets, brushing each layer with butter.

5. 5

   Add the Pistachio Filling

   Evenly sprinkle the prepared pistachio mixture over the last buttered phyllo layer. Make sure it's spread from edge to edge.

6. 6

   Layer the Top Phyllo Sheets

   Continue layering the remaining phyllo sheets (another 8-10 sheets) on top of the pistachio filling, buttering each sheet as you did for the bottom layers. Once all sheets are in place, trim any excess dough from the edges of the pan to create neat layers. Brush the very top layer generously with clarified butter.

7. 7

   Pre-Cut the Baklava

   Using a very sharp knife, carefully cut the baklava into your desired shapes (traditional diamond shapes are beautiful and common). At this stage, cut only about halfway through the layers. This initial cut helps later and prevents shattering.

8. 8

   Bake to Golden Perfection

   45 min

   Place the pan in the preheated oven and bake for approximately 45 minutes, or until the top is a deep golden brown and the edges are crisp and bubbling. If you only partially cut the baklava earlier, carefully complete your cuts through to the bottom after about 20-25 minutes of baking, then return to the oven.

9. 9

   Saturate with Cool Syrup

   As soon as you remove the hot baklava from the oven, immediately and evenly pour the cool, aromatic syrup all over the surface, paying special attention to the cut lines. You should hear a satisfying sizzle, which means the syrup is being absorbed beautifully.

10. 10

    Cool and Serve

    Allow the baklava to cool completely at room temperature for at least 4 hours, or ideally overnight. This extended cooling time allows the syrup to fully penetrate the layers and for the baklava to set perfectly. Serve at room temperature with a cup of traditional Arabic coffee or mint tea.