Turkish Pistachio Baklava (Fistikli)

Fistikli baklava is a pistachio baklava from Turkey. Its basic components are filo pastry, pistachios, clarified butter and syrup. Often flavours like orange blossom or rosewater are added if desired.

Baklava has been around for hundreds of years and there are many different versions in different countries and regions. Its origins are disputed by various sources. One story is that it was first created by the Assyrians in the 8th century B.C.

Over time, it was introduced to many different nations, each adding their own elements to it. The Greeks introduced the thin layers of “Phyllo’’ pastry, the Armenians added spices, the Arabs added rose-water and orange blossom water and the Persians introduced the modern-day shape and nuts. (“The History of Baklava.”)

A traditional Turkish baklava is generally layers of filo pastry, nuts and syrup. Different regions use different nuts, including hazelnuts, almonds, walnuts and pistachios.

For me, not only is Baklava delicious but also very nostalgic. I moved to Istanbul at the age of 3 and left when I was 8 years old. Every Sunday, my family and I would go to a small café after church, where we would each get to eat the traditional pastry of our choice. I was partial to börek (a cheese and filo pastry), but my parents would always enjoy a piece of Fistikli while they drank their apple tea (elma çay). At the time, I did not enjoy the nutty pastry but now I decided to revisit the dish and try making it myself.

Turkish Pistachio Baklava (Fistikli) Recipe

Prep Time: 30 minutes Cook Time: 25 minutes Total Time: 1 hour

Yield: 12-14 servings

Ingredients:

• 170g clarified butter, melted or 225g unsalted butter*

• 200 filo (phyllo) pastry, thawed

• 1 1/3 cup pistachios plus extra for topping

• 1 cup caster sugar

• 1 slice lemon

*If you choose to make your own clarified butter, this amount should produce about 170g

Instructions:

1. To make clarified butter, melt butter and pour into a clear, sealed container or jar and leave in the fridge for 4 or more hours. After the butter has solidified and there are two clear layers, poke a hole into the butter and drain the milk solids, if they are set then microwave for 5 seconds and then drain. You will be left with clarified butter, melt it before assembling the baklava. (Morse)

2. Using a knife or food processor, finely chop the pistachios.

3. Preheat the oven to 190°C ( 374°F).

4. Place the sugar, water and lemon slice in a small pot, stir on a medium heat until sugar is dissolved and allow to simmer for 15 minutes. Allow to cool.

5. Select a 20 cm square and at least 6cm tall baking dish or pan.Trim the sheets of filo pastry to fit the pan. You will need 25 sheets. Cover them with a damp towel until you need them.

6. Using a pastry brush, brush clarified butter all over the sides and bottom of your baking dish.

7. Place a sheet of pastry into the pan and then brush it with a small amount of clarified butter. Add the next layer and butter it, repeating this till you have 5 sheets of buttered pastry.

8. Evenly spread 1/3 of a cup of pistachios onto the pastry.

9. Repeat the last two steps until you have 4 layers of pastry and 4 layers of pistachios, then add another layer of pastry (five sheets) and butter the top.

10. Cut the raw baklava into small diamonds, first cutting horizontally and then diagonally.

11. Bake the baklava for 25-30 minutes or until golden brown

12. Pour the syrup over the warm baklava and top with the reserved pistachios. Allow to sit, uncovered, for at least 4 hours or keep in the fridge, covered, for up to 5 days before serving. I find that the flavour of the baklava is best after sitting in the fridge for 1 day.

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Tips & Tricks

• The pistachios can be swapped out for the same amount of any nut. Traditional nuts would include hazelnuts, almonds and walnuts.

• The syrup can be flavoured with rosewater or orange-blossom water instead of the lemon, if desired

• The clarified butter can be replaced with ghee or normal, unsalted butter. The clarified butter allows for more even browning and extra crispiness but normal butter will be just as delicious.

Enjoy!

Nutrition Facts:

Works Cited:

“The History of Baklava.” Libanaissweets, Libanaissweets, libanaissweets.com/about-us/the-history-of-baklava/.

Morse, Chelsea. “The Easiest Ever Way to Clarify Butter.” Food & Wine, Meredith Corporation, 23 May 2017, www.foodandwine.com/chefs/easiest-ever-way-clarify-butter.