How to make Pistachio Baklava Fingers

Instructions

1. Make the syrup

   • The simple syrup is the easiest thing in this recipe.
   • Put the water to boil in a hot pan and add the sugar.
   • When you melt the sugar, add some lemon juice to keep the syrup fresh.

   • You need
   • 2 cups water
   • 2 ½ cups sugar
   • 1 tbsp lemon juice

2. Butter the sheets

   • Take one sheet of fillo dough and put it on a flat surface.
   • Use the brush to spread butter thoroughly.
   • Repeat the same process until you have four layered sheets of fillo dough with butter.
   • Remember, each of the sheets must have butter.
   • Take some of the crushed pistachios and put them in a line along the long edge, as in the picture.

   

   Turn the oven on now, so it’s at 380°F (195°C) by the time the rolls go in.

   • You need
   • 20 sheets fillo dough
   • 2 cups butter
   • 350 g shelled pistachios

   Every sheet gets butter.

3. Roll it up

   • I remember when I was a kid, I used to take a sheet of A4 paper and roll it into a cylinder.
   • You will do exactly the same thing with the sheets above.
   • Roll them into a cylinder and put them in the baking pan.
   • Make sure to put some butter on the baking pan too so that it doesn’t stick.

4. Make the rest and cut

   • Repeat the same process again.
   • Four sheets make one roll, so you will end up with 5 rolls.
   • Cut the rolls to the size you want.
   • I would suggest cutting each of them into 7 pieces.

5. Bake

   • When baklava is ready to be baked, use the brush to add the leftover butter to the rolls.
   • Bake it at 380°F (195°C) for approximately 20 to 25 minutes.
   • The baklava is done when you see the rolls dividing from each other.

   Start a 20 min timer

6. Add the syrup

   • You can keep baked baklava stored for up to one week.
   • One day before you are ready to eat it, add the simple syrup on top of it.
   • You have two possible ways.
   • If you want to go light on the syrup, use a brush just to sprinkle some drops of it.
   • But if you want to follow the original recipe from Turkey, you should add all the simple syrup on top, until you cover the baklava.

   One day before you eat it.