It's like making lasagne! Set oven temperature to 350 degrees. Using a sharp knife with a pointed tip, cut the baklava into diamond shapes. Hello Reader! Then comes some walnuts, more phyllo, more butter, more walnuts, and on you go until your ingredients run out. You can use whichever you want, just be sure to add some salt to the filling if you choose to use unsalted butter. Blaklava is an excellent addition to any special occasion. Continue this process until you have laid down 7 sheets of phyllo dough. Prepare the phyllo dough by trimming the stack of it with scissors to fit the bottom of your baking dish. For detailed instructions, please see the recipe card. Some people like their baklava with honey but I prefer using simple syrup thats been infused with orange blossoms water. I love my history nerd husband. If so, make sure to check out these other recipes I picked out just for you: If you make this recipe at home, leave a review/comment on this post letting us know what you thought! Thanks for the review. Pulse a few times to chop. When they go bad, they slowly begin to change to an ugly dark brown. In a medium saucepan heat the sugar and water stirring occasionally until the sugar dissolves. Bring to a boil, stirring until sugar has dissolved. Drizzle the rest of the syrup over the top. You can keep the baklava in the fridge as well, but it may be a little harder than usual. Once the sugar has melted, take the pan off the heat and add the honey, vanilla, and rose water. Simply discard the bad pieces and use a fresh sheet instead. Im sorry to be the bearer of bad news, but you absolutely need to let the syrup soaked baklava stand for at least 6 but preferably 8 hours after being made. To reduce the soggyness of baklava, either hot syrup or cold syrup can be used over it. To check if the bottom layers are done, lift up a corner of one of the rectangles with a knife. Sprinkle the last 2 tablespoons of pistachios on top, and let the dish cool completely. Ive been intimated by homemade baklava for years. But I only recommend freezing for about one month. Gently drape a sheet of phyllo on top, brush with butter, and repeat until you have a stack of 8 sheets of buttered phyllo. Once the baklava has finished cooking, reheat the syrup to make it liquid again and pass a first layer of syrup over it, using your kitchen brush. Cover the phyllo with a slightly damp tea towel to keep it from drying out. Youll know that your pistachio baklava is going bad when it starts to dry up.If you want to freeze your dessert, you can! Take a pound of butter (4 sticks salted butter) and place it in a 2 quart saucepan. Instead, to save time, we rolled up the sheets and cut them crosswise into ribbons, which we then tossed with nuts and butter. As soon as you do, pour the syrup over the entire tray. Heat oven to 400 degrees and brush the inside of a 9-by-13-inch baking pan with a little of the clarified butter. Set the oven to 350F and use clarified butter to coat a 9x13-inch baking dish. Cut two 8-by-13-inch sheets of parchment paper; line bottom and sides of dish, overlapping sheets in a crisscross pattern, leaving an overhang. Strain through a fine-mesh strainer into a measuring cup. 1 1/2 tablespoons (28g/ 1oz) glucose syrup (optional, but recommended), 1 tablespoons orange blossom water (more or less according to taste), 3 cups (340 g/ 12oz) shelled, raw unsalted pistachios, plus more for garnish, 2 (500g/ 8oz each) packages phyllo dough, a total of 30 sheets thawed, 1 1/8 cup (255g/ 9oz) melted ghee (or 1 cups (340g/ 12oz) unsalted butter, clarified per instructions below, melted, and cooled slightly) (1 1/8 cup clarified). I dont have much of a sweet tooth, but if you set a tray of lovely little baklava pieces in front of me, you may not want to stand between it and me. One popular combination is using a mix of pistachios and walnuts. Repeat 9 more times to get a total of 10 sheets, brushing in between each sheet. Transfer to a large mixing bowl and add sugar, cinnamon, and ground cloves. Add the lemon juice and mix to combine. Oh, and the diamond shaped cut is a must!! Brush the bottom and sides of with the melted butter. Prepare the simple syrup first and let it cool. Whether served as a snack between meals or for special occasions, baklava is sure to please with its sweet and crunchy texture. I have tried the Pistachio Baklava Recipe with grass-fed organic ghee and we have liked the baklava, its beautiful flavor and baking safety for its high smoke point. cup salted butter 16 ounces phyllo pastry thawed The Honey Syrup cup water cup granulated sugar 1 cup honey 2 tablespoons lemon juice Instructions Step 1: Prepare the ingredients Preheat your oven to 350 degrees. Layer phyllo sheets on top, brushing each sheet with butter as you go, until half the phyllo is used. Continue stacking 89 more phyllo sheets on top, brushing each one with butter, until there are 10 sheets of phyllo in the baking dish. You can sprinkle extra chopped nuts on top. Take 8 sheets of phyllo dough and layer them in the greased pan, brushing each sheet with melted butter as you go. If we werent already home in our jammies sneaking more slices of this from the pan than wed care to admit, this would be one to write home about. Continue to add the phyllo and butter layers until you run out of phyllo pastry. Serve at room temperature. You dont want a box that appears to have been delivered by Ace Ventura. Cut the pastry into 36 pieces, using clean up-and-down strokes and rotating the pan if necessary. Unsalted butter, melted High-quality European such as Plugra, Kerry Gold, or Danish. I use Athenos brand and each package has 2 rolls of 40 sheets measuring 914 inches. cup blanched unsalted almonds, coarsely chopped. As soon as you've removed the Baklava from the oven, remove one little corner piece with a spoon and scoop out any nuts that have fallen into the pan in that section. Cookin' With Mima blog is a place where you can find hundreds of easy and delicious family-friendly recipes that are bound to please even your toughest critics. Turkish Sweets Are the Essence of a Nation, pound phyllo dough, defrosted overnight in the refrigerator. This will give you five very long rectangles. Most likely, the syrup will bubble up, and some of it may even spill over. Drizzle any remaining melted butter over the top and use the pastry brush to distribute it evenly. Its best after letting it set and absorb all the syrup and the flavors meld. Lay the 9-inch by 13-inch pan you'll be using on top of the phyllo to use as a template to trim the dough to the size of the pan. The Turkish version uses pistachios. Click the button below to add this recipe to one of your boards! Wrap phyllo in plastic wrap and place a damp kitchen towel on top to keep it from drying out. Pour syrup over warm baklava; let soak, uncovered, at least 6 hours or overnight. Place the baking dish into the oven and bake, uncovered, for 25-35 minutes, or until it is puffed and golden on the top. Transfer the nuts to a medium bowl and add the cooled syrup, the salt, and the cinnamon. Set aide. You will split the amount into 3 portions. Thank you {% member.data['first-name'] %}.Your comment has been submitted. Then cut diagonally into diamond shapes. Sprinkle another 3/4 cup of nut mixture. Keep on reading if you want to learn how to make baklava from scratch with some step by step photos to guide you through it! Bring to a boil, then reduce to medium low heat and let simmer for 7 minutes and slightly thickened. Melted butter on its own doesnt provide the same finish to baklava that ghee does so I prefer to use ghee. Pulse the pistachios in a food processor for about fifteen 1-second pulses, or until they are very finely chopped. Store in an air-tight container at room temperature for about 1 week. Baste the top with any remaining butter. cup sugar. Pour any remaining butter evenly over pan. In a small saucepan, combine honey, sugar, 1/3 cup water, lemon zest, and cinnamon. Roasted Salted Pistachio, In Shell, shelled and coarsely chopped, 1/2 Teaspoon Bake until lightly browned, about 45 minutes. Often, two or more nuts are mixed together for a more unique taste and texture. Place another sheet of phyllo dough, then brush that with butter. While pastries are chilling, preheat oven to 400F. Unwrap and spread out the phyllo on a large cutting board, then use your hands to flatten it. However, other types of nuts such as pecans, cashews, hazelnuts, and even pine nuts can be used as well. The first step to checking for signs that your pistachios have gone bad is to smell them. Stir in the sugar, ground cinnamon, and ground nutmeg. Sprinkle 1/2 of the chopped pistachios over the phyllo base in an even layer. (Once baklava has cooled, it can be served, but the taste and texture will be better if it sits for at least 8 hours. Happy to hear you enjoyed the recipe! Assembling the baklava is all about layers. Plus I also used 1/2 sliced almonds along with 250g pistachios. Yes, certainly! Preheat oven to 350F. Put the pistachios and walnuts in a bowl, then add the, Once the 25 minutes is up, remove the pot from the heat and allow it to cool to room temperature. Traditionally pistachios and walnuts are used, but you can mix and match your favorite nuts. If you forget to do this, your sheets might crack as you lift them to transfer to the pan. Cut the phyllo pastry in half so that you have 2 9" wide pieces. Finished with my aromatic Lebanese Simple Syrup, you will be tempted to eat this entire homemade baklava in one sitting. Cut the remaining dough block in to nine 1-inch wide slices, creating sticks 1-inch wide x 5 inches long. It will work its way through everything. Remove from the oven and drizzle 1-1 cup of simple syrup evenly all over the baklava. Preheat the oven to 350 degrees F. Add cashews, shelled pistachios, and walnuts to a large baking sheet. Add lemon juice, and boil 2 more minutes, then let cool slightly. If the top is getting too brown, cover it with a piece of foil. So happy to hear you enjoyed the recipe. The pistachio layers are also made with powdered sugar. Kali Orexi! After its been baked, no one will notice! Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on high speed until smooth and creamy, about 3 minutes. Baklava can be kept at room temperature for up to 10 days if it is tightly wrapped in foil. Remove the pan from the refrigerator and use a very sharp knife to cut the firmed up baklava five times lengthwise. Trim the phyllo dough to fit the baking pan as best as you can. In the bowl of a food processor fitted with a blade, add the pistachios, walnut, and hazelnuts. Do not get salted pistachios. Slow Cooker Chicken and Mushroom Stroganoff. With a sharp knife, gently cut into 8 triangles; transfer to a serving dish. Line a fine-mesh sieve with a piece of cheesecloth, place it over a bowl and pour the melted butter through. I finally decided to just jump in and start testing. Top with 2 sheets of phyllo. Make sure the phyllo is completely defrosted before you use it. Hi Stephanie! You decide which is more convenient.). Each dish in this book to enhance the flavors and textures of your favorite vegetables for the most mouthwatering results. Eight layers of phyllo and butter line the bottom of a baking dish. You will split the amount into 3 portions. Pistachios from Iran can be eaten plain, salted, roasted, spiced, or flavor . Set aside. preferably a mild one like orange blossom, apple blossom, or clover, two long strips of orange peel removed from an orange with a vegetable peeler, lightly smashed with the side of the knife to gently crush it, Slow-Cooker Copycat Chipotle Barbacoa Recipe. Its a pleasure seeing you here! I layer it in an air-tight container between parchment paper or wax paper, wrap the container tightly with freezer paper, and then place it in a zip-lock freezer bag. Allow the baklava to sit until completely cooled (at least one hour) before serving. Thaw overnight in the refrigerator. The best way to enjoy baklava is to let it cool and sit for 8 hours. Pistachios are the national delicacy of Iran and are the most popular nut. Let cool, then add them, along with the pistachios, to a food processor bowl and process in quick bursts until finely chopped. Phyllo Dough Sheets, thawed and cut in half. If you need to, cut the phyllo dough to fit the baking dish, and cover it with a damp kitchen towel so it doesn't dry out while you put the baklava together. Add the honey syrup. Sprinkle the remaining ⅓ of the walnuts into the baking dish. I love this it sounds amazing! Cool it completely before covering and storing it overnight at room temperature. Place 1 sheet of phyllo in the bottom of the prepared pan and brush with the ghee or clarified butter until completely coated. Layer 7 more sheets of phyllo into the pan, brushing each sheet with more ghee/butter. Top with 2 sheets of phyllo. Sprinkle about 3/4 cup of the nut mixture evenly over the layers of phyllo dough. In a small saucepan, combine syrup ingredients: 1/2 cup sugar, 1 Tbsp lemon juice, 1/3 cup water and 1/4 cup honey. Repeat 9 more times to get a total of 10 sheets, brushing in between, Press down well, making sure there arent any air bubbles, Press down well, making sure its even and there are no air bubbles, Place the final 10 brushed phyllo sheets on top, Press down well and brush the top with ghee. Set the pan on a heat-proof, level counter top, and drizzle the syrup evenly over the baked baklava. Thank you for sharing your recipe. Butter the bottom and sides of a square 8-inch baking dish with butter. So if youd like to try more Lebanese dessert recipes that use simple syrup, here are a few that my family loves to make:Lebanese Shaabiyat Dessert,Lebanese Nights Dessert, and my Walnut Baklava recipe. Cover the pastry sheets with a sheet of parchment paper and then a clean damp towel. If theres still kind of frozen and damp, the moisture will make the phyllo hard to work with. Your email address will not be published. Additionally, Middle Eastern baklava is often flavored with spices like cinnamon, clove, and nutmeg, while Greek baklava is usually flavored with orange flower water and lemon juice. Carefully take one sheet of phyllo from the stack and place it on the bottom of the baking dish. Remove syrup from heat; set aside. Thanks for stopping by! Seeing as I trust your taste fairly implicitly at this point, Im praying that this comes as close as possible to the bliss aforementioned. Recipe copyright The Foreign Fork. Pistachio and cardamom is likewell, I cant think of anything better except surrounding them with flaky pastry! It was so subtly sweet, buttery, and lite.I could eat a whole tray of it if Im not careful! If you want, you can serve it with orange slices. Thaw the phyllo dough according to package instructions. This will take about 5 to 15 minutes depending upon how high your heat is, but dont rush it or the butter could burn. 3-4 cups ground pistachios How to cook: Turn the oven on to 325F (160C). When assembling, use the nicest, most intact phyllo sheets for the bottom and top layers; use sheets with tears in the middle layers, where their imperfections will go unnoticed. Let stand at room temperature for several hours before serving. Melt the butter. Brush the very top layer with the butter again. Take care not to press down on the dough as this may compact it. Leave the milk solids in the saucepan. Skim foam off the top of the melted butter. Melted unsalted butter is not salt-coated. If your phyllo pastry rips, its ok, dont fret. Thanks for mentioning the alterations because its helpful to others. I have some handy-dandy tips to make the process much easier. Pulse the nuts in a food processor until they are finely chopped and about the texture of grape nuts or slightly smaller. Allow the baklava to sit until completely cooled (at least one hour) before serving. Can I use them to make something other than chocolate bark, like a cake or bread? Combine all of the syrup ingredients in a pan and bring to a boil. One more layer ground pistachios and this time for the final layer, top with 10 sheets of phyllo instead of 5, just like we did in the bottom layer. You want the beautiful flaky layers from the phyllo sheets. Many cultures and religions, including Christians, Muslims, and Jews, celebrate this special treat during Christmas and Easter, as well as during the holy month of Ramadan and Rosh Hashana. Bring it to boil and simmer for 5 minutes while stirring constantly. The first cuts should be 5 lengthwise cuts in the baklava. You want to maintain some texture. However, due to the long history of baklava, traditional may slightly differ with regional differences. In the traditional baklava, nuts are layered between buttered paper-thin sheets of phyllo. Place one sheet of phyllo and brush again with ghee. Thirdly, watch out for signs of nuts that have dried out or have a . Bake uncovered for 35 to 40 minutes, or until the top is golden brown. All Rights Reserved. Use a sharp knife to cut the phyllo into 36 pieces, making sure to cut through all of the layers. Make 5 cuts vertically and about 8 cuts diagonally. Make your pistachio baklava in advance. Shake the wrapper to remove excess water Make the baklava the day before planning to serve it. Combine nuts, sugar, cinnamon, and salt in the basin of a food processor and pulse until nuts are finely chopped (about eight 1-second pulses). For educational or personal use only. This process includes triple-testing recipes to ensure they meet our high standards. The Lebanese version of baklava has a distinct flavor that will please even the most discriminating palate, whereas the Greek version is more commonly found. Once its thawed and open, keep it covered with a moist towel at all times. The cool syrup will absorb better into the hot baklava layers. Thanks for the review. Published on Sep 8, 2021 Modified: Sep 7, 2021 by The Foreign Fork This post may contain affiliate links which wont change your price but will share some commission. Note: You can make the syrup up to a week in advance and store it in the fridge. This is one time when that best by date really makes a difference. The origin of baklava is hard to pinpoint as it pre-dates the Ottoman-era! Theres no doubt that baklava is just a touch fussy to make, but its only on account of Phyllo dough and the dessert is so worth the effort. There are different kinds of baklava that use different kinds of nuts, different kinds of syrup, and even different shapes for the baklava pieces. Dont grind the nuts too fine. Its not a bad idea to buy double the amount of phyllo you need for your Cardamom Pistachio Baklava. At this point, you should have 8 layers of phyllo. The nuts are typically finely chopped before being added to the mixture, and then the entire mixture is baked until it is golden and crispy. When ready to eat, just allow it to thaw in the fridge overnight. In a large bowl, unroll and loosen phyllo ribbons. Place 1 piece of phyllo on the bottom of the baking pan; brush lightly with clarified butter. This is a type of pastry made of multiple layers of filo dough filled with chopped nuts and sweetened with a syrup of sugar, water, honey, and vanilla extract. Brush 9-inch by 13-inch baking dish with butter. Baklava is a delicious layered pastry dessert that is traditionally made from phyllo pastry sheets that are filled with chopped nuts, and sweetened with syrup or honey. You can sprinkle walnuts and pistachios in the center of each individual piece of baklava for garnishment or just dust them across the entire top. I made this and I cant believe how good it turned out! Let me tell you, nothing store-bought compares to homemade once you find the perfect recipe! For example, there are many Meditteranean countries that have their own versions of baklava! Put the pistachios and walnuts in a bowl, then add the cinnamon, cloves, and granulated sugar and mix to combine. That means slap all hands that try to swipe a piece during this process! In a food processor, pulse the pistachios until coarsely ground (or you can chop them by hand until very finely chopped). Delicious And Easy: Savory Crepes With Salmon And Cream Cheese. Leave to soak. The fifth layer Place 5 sheets of phyllo dough brushing each one with butter. 2008 - 2023, Foodie With Family. Also, make sure that the syrup is cool before you pour it over the hot baklava. Add 1/2 of the ground nut and spice mixture to the pan and spread it out evenly to the edges of the pan, then lay a sheet of phyllo over it then gently brush with butter. Greek baklava often calls for more butter and more nuts, while Middle Eastern baklava usually has more syrup or honey and less nuts. Bring to a boil, then let simmer for 10 minutes, until slightly thickened. Sprinkle another ⅓ of the walnuts into the baking dish. Little gem salad with green goddess dressing, Keto ground beef stroganoff with zucchini noodles, How to fold prosciutto for charcuterie board, Easy dog treat recipes with few ingredients, Shredded turkey and gravy over mashed potatoes, Substitute for corn flakes on hashbrown casserole, Amish sweet bread recipe for bread machine, German apple cake recipes with fresh apples, Food and wine roasted asparagus and mushrooms, 1/2 cup (1 stick) unsalted butter, melted, plus more for the pan, 1 box (1 pound) frozen phyllo, thawed overnight in refrigerator, 1 cup (4.5 ounces) shelled salted pistachio nuts, finely ground in food processor. Don't use a microwave. That will keep the phyllo from drying out as much. Layer remaining 10 pieces of phyllo on top of nuts, brushing each with butter. Buttery pistachios have a starring role in this baklava and are supported by toasted almonds and walnuts, a cardamom and cinnamon spice mixture, and an orange, honey, cardamom scented syrup. Busy mom | Photographer | Modern Memory Documenter | Blogger. Our best loved version of it is a Cardamom Pistachio Baklava we make at home. Brush a layer of butter in the bottom of a 9x13 baking dish. pistachio, walnuts, or almonds are traditionally used to fill the gap between the layers of dough in Turkish baklava. Spread a cup of the ground pistachios evenly on top. Lightly spray a baking sheet with cooking spray. By the same token, try to get a package that looks like its in good condition. Once boiling, reduce the pot to a simmer and allow it to cook for another 25 minutes. Transfer to oven and bake until golden, about 1 hour. I usually strain it into a large glass measuring cup to help it cool faster. I have used a food processor and a. In traditional baklava, nuts are put between sheets of phyllo that are as thin as paper and buttered. It comes with a layer of flaky phyllo dough layered with chopped peanuts, honey, and butter. This honey pistachio baklava is absolutely delicious with the honey pistachio nut mixture stuffed in between crispy buttery filo layers. On the bottom, put about 10 sheets of phyllo and a handful of crushed pistachios. However, there are some slight differences in recipe and ingredients used to make baklava. Sprinkle another 3/4 cup of nut mixture. You can choose whichever way you like best for decoration! Once the sugar has melted, take the pan off the heat and add the honey, vanilla, and rose water. Spread the on the phyllo in an even layer. Exploring The Possibilities, Tempting Treats: Making Delicious Crepes With Ice Cream Filling, Discovering The Unique Rituals Of Crepes In Paris: A Journey Through The Citys Iconic Gastronomy, Uncovering The Hidden Meanings Of Peach Cobbler: Exploring Its Complicated History And Its Use As A Euphemism. Happy to hear you enjoyed the recipe! Foul odor. Then, use a spoon to carefully remove the foam from the surface. Layer 6 more sheets of phyllo in the pan, brushing each one with more ghee or clarified butter, and then add another cup of pistachios on top. Spices, ingredients, utensils, techniques well learn it all, together. Watch carefully as they can burn easily! Melt the butter slowly over medium heat and remove it from the heat once it is melted. The baklava will shrink a bit as it bakes, thats totally normal. When grinding the nuts, youre going for roughly the texture of Grape Nuts cereal or smaller. Bake uncovered for 35 to 40 minutes, or until the top is golden brown. Instructions. It should look like the texture of the nuts in the picture above. cup (1 stick) unsalted butter, melted, plus more for the pan, 1 box (1 pound) frozen phyllo, thawed overnight in refrigerator, 1 cup (4.5 ounces) shelled salted pistachio nuts, finely ground in food processor. Unfold the phyllo sheets and smooth out to flatten. This post may contain affiliate links, read my. Mix in the lemon juice, then let it cool completely in the refrigerator until you're ready to use it. Shriveled, dehydrated nuts probably mean your pistachios have gone rancid. Cut the baklava. Thaw the phyllo dough according to package instructions. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); When the baklava is done cooking, remove it from the oven. Work quickly when assembling your Cardamom Pistachio Baklava. Really. To keep the baklava crispy, remove it from the oven and immediately spoon cooled syrup over it. Turkish Baklava, also called Fistikli Baklava or Pistachio Baklava, is a rich, buttery, and sweet dessert made from phyllo dough, finely ground pistachios, butter, and a syrup made from sugar, water, and lemon juice. Mix until the sugar dissolves into the water. Click to learn more. This Turkish-style baklava tastes deeply and richly of pistachio nuts and butter, without the spices, honey or aromatics found in other versions. Our concern would be that a filling made with chestnuts may end up being too soft and slightly soggy. 2. Lay one sheet of the phyllo on the bottom of the pan, gently brush with butter, and repeat layering until you have a base of 8 sheets of buttered phyllo stacked up. Then make cuts diagonally so you have diamond-shaped pieces. I cant help myself around it. Garnish with nuts. Make the clarified butter (see explanation in post for more information on how to do this) and finely chop the pistachios. Add the remaining ground nut mixture and spread to the edges of the pan. The rich, decadent and delicious dessert Baklava is served all over the world during special occasions. Worst case scenario? Because of their histories, its no surprise that the two countries cant agree on which was the creator of baklava. Sprinkle with remaining 2 tablespoons pistachios; let cool completely. When putting the layers together, use the best, most whole phyllo sheets for the bottom and top layers. Pour all the butter that has been melted on top. 1. Butter bottom and sides of an 8-inch square baking dish. Of all of the desserts made anywhere in the world, Baklava is far and away my most favourite. You will just need 1 pound of nuts in total, so feel free to choose one or mix together a few different kinds of nuts. A sweet syrup is added after all of the flavors are combined. Mix the sugar, water, and lemon juice in a small saucepan. Instead, to save time, we rolled up the sheets and cut them crosswise into ribbons, which we then mixed with nuts and butter. Please leave a comment below letting me know what should be different, and I will rework the recipe. By: Mariam Ezzeddine|May 4, 2021This post may contain affiliate links, read my disclosure policy for details. The ingredients used to make baklava, a popular dessert in both Greece and the Middle East, are very similar. Slice from corner to corner across top of baklava, then make diagonal slices, about 1-1/2 inches apart, to create diamond pattern. Roasted salted pistachios if you're feeling nutty and fancy Cook Mode Prevent your screen from going dark Instructions To make the granola, line a rimmed baking sheet with parchment paper and set aside. Oh wow! If you try this recipe and like it, please use my hashtag to share it with me onINSTAGRAMfor a chance to be featured in my story! Preheat the oven to 160'C fan/180'C conventional and line and grease a 2lb loaf tin. Nutritional information is an estimate and provided to you as a courtesy. DREAM RECIPE for me!! However we would avoid using chestnuts as they tend to be softer than the other nuts mentioned and they have a lower fat content. For the best results cover once it is completely cooled and let it sit overnight. 1 Pound Place these on to the parchment-lined baking sheet, allowing 1 inch between each one. That will lead to swearing under your breath as you attempt to pray apart hair-thick sheets of phyllo dough. Are you interested in learning how to can food or to try new recipes for canning food? Sprinkle another 3/4 cup of nut mixture. Preheat oven to 350 F. Grease a 15 x 10 x 1-inch baking pan. salted pistachios I use salted pistachios for a sweet-salted pistachios flavor. Brush the phyllo dough with melted butter. It should not be considered a substitute for a professional nutritionists advice. Preheat the oven to 350 degrees F. Line a 9 inch spring form pan with parchment paper. Brush lightly with butter then add 2 more sheets of phyllo. If you leave it at room temperature, it stays crispy. Place the chopped pistachios in a bowl and mix them with the powdered sugar Assembly Preheat oven to 350 degrees F. In a shallow bowl, place the warm water Working with one sheet at a time.