This Turkish classic is made by layering thin phyllo sheets with butter and plenty of Antep pistachios, then soaking it in cold syrup after baking. Careful layering and even syrup absorption make it a centerpiece dessert.
Grease the bottom of a baking pan with melted butter. Layer half of the phyllo sheets in the pan, brushing a thin layer of butter between each sheet.
Sprinkle the crushed Antep pistachios evenly over the phyllo.
Layer the remaining phyllo sheets on top, brushing each with butter as before. Continue through the final sheet.
Use a sharp knife to cut the baklava into diamond-shaped pieces. Drizzle the remaining butter over the top and bake in a preheated oven until golden.
Slowly pour the cold syrup over the hot baklava as soon as it comes out of the oven, making sure it reaches between the pieces. Caution: Pour the syrup in several batches rather than all at once so it spreads evenly.
Allergens: contains wheat (gluten), butter (milk) and pistachios (tree nuts). Important: The syrup should be cold and the baklava hot from the oven. If both are hot or both are cold, the syrup will not distribute evenly between the layers and the baklava may turn out unevenly soaked.
Kırmızı biber yerine yeşil biber kullandım, daha hafif oldu. Tereyağı yerine zeytinyağı kullandım, yine de güzel oldu. Sarımsağı çıkardım, yine de lezzetli oldu.
Bu tarifin klasik versiyonunu farklı biliyordum, yine de denemek güzeldi. Pişirme yöntemi yerine ızgara denedim, farklı ama daha iyi oldu bence. Herkes bayıldı diyor ama bende beklediğim tat çıkmadı.
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