2 pounds of unsalted butter (yes, 2 pounds)
2 packages of thawed phyllo dough
1 1/2 pounds of finely ground pistachios
And for this beautiful desserts syrup, you will need:
1 tablespoon of lemon juice
1 3/4 cups granulated sugar
Note: always preheat the oven before, so when it's time to put it in, the oven is ready. For this recipe, preheat the oven to 360 F. We used a jellyroll pan for this recipe, and it works great. Also while making the syrup, melt the butter.
For the syrup: Combine 1 1/4 cups water and the sugar in a small pot. Bring to a boil. Boil for 5 minuets, and then reduce the heat and let it simmer for 15 minuets. Remove from the heat, stir in the lemon juice and pour into another bowl so it cools down quickly.
For the Baklava: Brush the baking sheet with butter. Unroll one package of phyllo. Lay 2 sheets of phyllo dough down in the center of the baking sheet, then drizzle with some butter. Repeat the layering 4 more times, each time allowing 2 to 3 inches of the phyllo dough to drape over one rim of the pan, until all 4 rims of the pan have been covered. Sprinkle with a thin layer of pistachios. Fold the draped phyllo over the pistachios and drizzle with more butter. Repeat the layering with the phyllo, butter and the remaining pistachios until the first package of phyllo (should be about 24 sheets) is used up.
Unroll the second package of phyllo. Lay 2 sheets of phyllo dough onto the previous layers of Baklava. Drizzle lightly with butter. Repeat layering with phyllo and drizzling with butter util the second package of phyllo dough is finished. Dip a sharp knife into hot water and cut the Baklava as you like. Generously brush the top of the Baklava with butter. Make sure the butter is drizzled thoroughly around the edges.
Note: It tends to drip so put tinfoil around the pan to prevent the drips from dripping on the bottom of the oven and burning. Ours started a fire in our oven and made our whole house fill up with smoke, so... If that does happen immediately sprinkle baking soda on the fire and that should put it out. But don't worry, it shouldn't happen if you have that tinfoil.
Now bake the Baklava for 15 minuets on a low rack in the oven, and then transfer to the top rack and bake for 15 minuets longer. Once the Baklava is done cooking, take it out and pour the syrup over the top. For the best taste, let it rest over night so that the syrup fully permeates the Baklava.
That's what's cooking for Wednesday!
Thanks for coming by! Have a great day!
~ Head Red & Blondi