Description
Decadent Delight: Salted Caramel Pistachio Baklava
Ingredients:
1 package phyllo dough (16 oz)
2 cups pistachios, finely chopped
1 cup unsalted butter, melted
1 cup granulated sugar
1/2 cup water
1/2 cup honey
1 tsp vanilla extract
1/2 tsp coarse sea salt
1/2 cup caramel sauce for drizzling
Directions:
Preheat the oven to 350°F (175°C).
Grease a 9×13 inch baking dish with some of the melted butter.
Lay one sheet of phyllo dough in the prepared dish, brush with melted butter, and repeat with half of the phyllo sheets.
Spread the chopped pistachios evenly over the layered phyllo.
Continue layering and buttering the remaining phyllo sheets.
Cut the baklava into diamond shapes using a sharp knife.
Bake for 50 minutes, or until the baklava is golden and crisp.
While the baklava bakes, make the syrup: combine sugar, water, honey, and vanilla in a saucepan. Bring to a boil, then simmer for 10 minutes.
Remove the baklava from the oven, immediately pour the syrup over the hot baklava, and sprinkle with sea salt.
Let cool completely before drizzling with caramel sauce and serving.
Prep Time: 20 minutes | Cooking Time: 50 minutes | Total Time: 1 hour 10 minutes
Kcal: 380 kcal | Servings: 18 servings
#lovealletherecipes
Step-by-Step Guide
Follow these detailed instructions for perfect baklava every time. First, ensure your phyllo dough is thawed according to package instructions, usually overnight in the fridge. Keep it covered with a damp towel while working to prevent drying. When buttering the phyllo, use a gentle hand with the pastry brush to avoid tearing the delicate sheets. For the nut layer, ensure the pistachios are finely chopped but not powdered, as you want some texture. When cutting the diamond shapes, make clean, decisive cuts all the way to the bottom of the pan before baking; this allows the hot syrup to penetrate every layer later. After pouring the hot syrup over the hot baklava, you will hear a satisfying sizzle—this is crucial for absorption. Do not cover the baklava while it cools, as this will make it soggy.
Serving Suggestions
This rich dessert is best served at room temperature. For an elegant presentation, place individual pieces in small paper pastry cups. A scoop of vanilla bean ice cream or a dollop of lightly sweetened whipped cream provides a lovely, cooling contrast to the sweet and salty baklava. For a coffee pairing, serve with strong Turkish coffee or a dark espresso. Garnish each plate with a few extra chopped pistachios and a tiny pinch of flaky sea salt just before serving to enhance visual appeal and flavor.
How-to Summary
To summarize: Thaw phyllo dough. Layer half the sheets in a buttered dish, brushing each with melted butter. Spread a layer of chopped pistachios. Top with the remaining phyllo sheets, buttering each. Cut into diamonds. Bake at 350°F until golden. Meanwhile, boil sugar, water, honey, and vanilla into a syrup. Pour hot syrup over the hot baklava. Sprinkle with sea salt. Cool completely, then drizzle with caramel sauce.
Frequently Asked Questions
Can I make baklava ahead of time? Absolutely. Baklava actually improves after 1-2 days, as the flavors meld and the syrup fully saturates the layers. Store it covered at room temperature.
Can I use a different type of nut? Yes. Walnuts or a mix of walnuts and pistachios are traditional. Almonds or pecans also work well. Keep the total quantity to about 2 cups.
My phyllo dough keeps tearing. What should I do? Don’t worry. Phyllo is fragile. Just patch any tears with a small piece from the edges and butter over it. The final product will still be delicious.
Why is my baklava soggy? Sogginess is usually caused by pouring cool syrup over hot baklava, or covering it before it has cooled completely. Always ensure both the syrup and baklava are hot, and let it cool uncovered.
Can I freeze baklava? Yes, before adding the syrup. Assemble and cut the baklava, then freeze the unbaked pan. Bake from frozen, adding 10-15 minutes to the bake time, then proceed with the hot syrup.
Common Mistakes to Avoid
- Using cold phyllo dough, which cracks easily. Thaw it properly.
- Brushing butter too heavily, which can lead to a greasy result. A thin, even coat is sufficient.
- Pouring lukewarm syrup over the baked baklava. The syrup must be hot to properly soak in.
- Cutting the baklava after baking, which crumbles the crisp layers. Always cut before baking.
- Skipping the cooling period. The baklava needs hours to set and achieve the perfect texture.
Conclusion
Creating this Salted Caramel Pistachio Baklava is a rewarding process that yields an impressively decadent dessert. By following the detailed guide, avoiding common pitfalls, and allowing proper time for cooling, you will achieve a perfect balance of crisp, buttery layers, sweet syrup, nutty crunch, and salty caramel. It’s a show-stopping treat perfect for special occasions or as a luxurious homemade gift. Enjoy the process and the delicious results!