Baklava for the Sultan

Name: Baklava for the Sultan
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 27
Ingredients: 2 Packages (à 10 sheets; 31 x 30 cm) of fresh filo or yufka dough (refrigerated shelf; from Aunt Fanny); 250 g Butter; 300 g Pistachio kernels (alternatively walnut kernels); 600 g Sugar; 3 TSP Lemon juice

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 27

2 Packages (à 10 sheets; 31 x 30 cm) of fresh filo or yufka dough (refrigerated shelf; from Aunt Fanny)
250 g Butter
300 g Pistachio kernels (alternatively walnut kernels)
600 g Sugar
3 TSP Lemon juice

Directions

1
Halve the dough to make rectangles of equal size. Melt the butter. Brush an ovenproof dish (20 x 30 cm) with a little butter. Place 15 layers of filo pastry on top of each other, spreading each layer thinly with butter.
2
Finely chop the pistachios and sprinkle them on the dough, except for 2 tbsp. Place the remaining sheets of dough on top and brush each with a little butter again. Cut into about 27 small rectangles with a sharp knife.
3
Pour the rest of the butter over it.
4
Bake in the preheated oven (electric oven: 200 °C/circulating air: 175 °C/gas: level 3) for 45-55 minutes until golden brown - the upper layers of dough should rise nicely. Cover after 20-25 minutes.
5
Heat the sugar, lemon juice and 400 ml water over a low heat in a pot and stir until the sugar is completely dissolved. Bring to the boil and let it boil down at low heat for about 20 minutes to form a syrup.
6
Take the baklava out of the oven and pour the hot syrup over it. Let it cool down. Before serving, grind the remaining pistachios finely and sprinkle over the top.