Pistachio Wrapped Baklava
Antep Fıstığı Sarma
These delicate pastries feature layers of paper-thin phyllo wrapped around crushed Gaziantep pistachios, creating a perfect balance of buttery, flaky exterior and rich, nutty filling. Golden and crispy on the outside with vibrant green pistachio pieces visible through the translucent layers. This is the ultimate treat for anyone who loves the sophisticated flavor of authentic Turkish pistachios combined with honey-sweetened syrup.
Ingredients
Instructions
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Prepare pistachio filling
Roughly chop the pistachios into small pieces, leaving some larger chunks for texture. Mix with 2 tbsp sugar and cinnamon in a bowl. Let sit at room temperature for 15-20 minutes to allow flavors to meld. The mixture should be fragrant and slightly sticky. Do not grind too fine or the filling will become paste-like.
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Melt butter completely
Melt butter in a small saucepan over low heat for 3-4 minutes until completely liquid and warm. Remove from heat and let cool slightly for 5 minutes until just warm to touch. The butter should be liquid but not hot. Do not let it brown or burn as this will give a bitter taste.
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Prepare phyllo sheets
Unroll phyllo pastry and cover with a damp kitchen towel. Work with 2 sheets at a time, keeping others covered. Place 2 sheets on work surface and brush top sheet with melted butter using a pastry brush. Work quickly for 1-2 minutes per pair. Do not let phyllo dry out or it will crack.
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Add filling and roll
Spread 2-3 tbsp pistachio mixture along the bottom edge of phyllo sheets, leaving 2cm border on sides. Roll tightly from bottom to top, tucking in sides after first turn. Roll for 30-45 seconds until you have a neat cylinder. Do not roll too loosely or filling will fall out during baking.
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Arrange and brush
Place rolls seam-side down on a buttered baking tray, spacing them 2cm apart. Brush tops and sides generously with remaining melted butter. Arrange in neat rows for 5-8 minutes until all are prepared. The tops should glisten with butter. Do not skip brushing or pastry will be dry.
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Bake until golden
Bake in preheated 180°C oven for 25-30 minutes until deep golden brown and crispy. Rotate tray halfway through baking for even browning. The pastry should sound hollow when tapped and be golden all over. Do not overbake or pistachios will become bitter.
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Make sugar syrup
While pastries bake, combine water, remaining sugar, honey and lemon juice in a saucepan. Bring to boil over high heat, then reduce to medium heat and simmer for 8-10 minutes until slightly thickened. The syrup should coat a spoon lightly. Do not make it too thick or it will crystallize.
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Apply syrup while hot
Pour hot syrup over hot pastries immediately after removing from oven. The syrup should sizzle when it hits the pastry. Let stand for 2-3 minutes to absorb, then serve warm or at room temperature. Do not let pastries cool before adding syrup or they won't absorb properly.
Tips
Cooking Tips
Keep one hand dry and one hand for butter when working with phyllo - this prevents the delicate sheets from sticking to your fingers and tearing. Work quickly but gently, and always keep unused phyllo covered with a damp towel.
Alternatives
If Gaziantep pistachios aren't available, use the highest quality unsalted pistachios you can find. Walnuts can be substituted but will give a different flavor profile - use 50g less as walnuts are more dense than pistachios.
Serving & Storage
Serve at room temperature with Turkish coffee or strong black tea. Store covered at room temperature for up to 3 days - the syrup keeps them moist. These actually improve in flavor after the first day as the syrup fully penetrates the pastry.
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