Turkish Pistachio Baklava

Yield: 8

2 hrs 50 min + 1–2 hrs rest

Crispy layered pastry with pistachios, brushed with butter and soaked in heavy sugar syrup.

prepPreheat oven to 170°C / 340°F
1/2 egg, whisked lightly	Mix wet ingredients, knead dough with flour & baking powder	Rest dough 20 min, shape into 20 balls, dust with starch	Roll dough balls with starch, stack & roll all together	Layer dough in pan, fill with pistachios, top with second batch, cut into shapes	Pour melted butter over baklava, bake 170°C / 340°F, 20 min	Lower to 160°C / 320°F, bake 30–40 min until golden	Pour warm syrup over hot baklava, rest 1–2 hrs	Sprinkle ground pistachios, serve with tea or coffee
60 ml water
60 ml milk
60 ml vegetable oil
1 tsp grape vinegar (optional)
250 g flour (or as needed)
1 tsp baking powder
200 g wheat starch (or cornstarch)
100 g pistachios, coarsely processed
100–150 g / 3.5–5.3 oz pistachios, finely processed
130 g butter, melted	Melt butter, collect foam
400 g sugar	Boil sugar & water 10–15 min, add lemon juice & wedge, boil 1 min, cool
300 ml water
1/2 tsp lemon juice
1 wedge lemon

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