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How to make Pistachio and cardamom baklava

Yield = 18 pieces
Prep time: 0:30
Cook time: 0:40
Total time: 1:10

Ingredients

  • Melted butter, to grease
  • 200g unsalted pistachio kernels
  • 1 teaspoon ground cardamom
  • 125ml (1/2 cup) water
  • 1 tablespoon honey
  • 2 teaspoons fresh lemon juice
  • 160g (2/3 cup) white sugar
  • 8 sheets filo pastry
  • 100g unsalted butter, melted

Method

  • Step 1 Preheat oven to 180°C. Brush a square 17cm (base measurement) cake pan with melted butter to lightly grease. Place the pistachios and cardamom in the bowl of a food processor and process until coarsely chopped.
  • Step 2 Combine water, honey, lemon juice and sugar in a saucepan and bring to the boil over high heat. Reduce heat to medium and simmer, uncovered, for 5 minutes or until reduced by one-third. Remove from heat and set aside for 1 hour to cool.
  • Step 3 Place filo on a clean work surface. Cover with a clean tea towel, then a damp tea towel (this will prevent it drying out). Brush 1 sheet with melted butter and fold into quarters. Repeat with remaining filo.
  • Step 4 Place 1 filo square in the prepared pan. Sprinkle with 2 tablespoons of pistachio. Continue layering with remaining filo and pistachio, finishing with filo. Brush with remaining melted butter. Cut into 9 even squares. Cut each square in half diagonally.
  • Step 5 Bake in oven for 30 minutes or until golden. Remove from oven. Drizzle with syrup. Set aside for 40 minutes to cool.
  • Step 6 Serve with Turkish coffee.