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Ramadan recipes

Lighter Pistachio Baklawa Recipe

Lighter Pistachio Baklawa


Total Time :
Serves 24


To prepare the syrup: Add sugar and 1 cup of water to a saucepan. Bring to boil and simmer for 6-8 minutes. Dissolve the 1 tablespoon of cornstarch in the remaining ½ cup of cold water then add to it the lemon juice. Add the cornstarch mixture to the simmering sugar and water, stir constantly on heat for 2 min until syrup thickens, and set aside to cool.

To prepare the filling: Combine all ingredients for the filling in a blender; beat until well combined and set aside.

To prepare the baklawa:

Grease a 30cm x 20cm oven tray, place 1 sheet of filo pastry, brush with butter and repeat the same with 5 more sheets.

Carefully spoon the filling all over the pastry.

Place 1 sheet of filo pastry to cover the filling, brush with butter and sprinkle with a little of almond mixture.

Top with another sheet. Sprinkle with little almond mixture and repeat method with the remaining sheets.

Brush the surface with melted butter, then cut parallel lines through pastry and filling to get diamond shaped pieces.

Bake in a 185°C preheated hot oven for 25-30 minutes or until it becomes golden color.

Pour the cool syrup over the baklawa as soon as it comes out of the oven.

Nutritional Information

Per Portion of 300g

Energy : 287.19 Kcal
Protein : 6.76 g
Carbohydrate : 45.78 g
Fats : 9.05 g

Your Grocery List

  • For the syrup:

  • ½ cup sugar or 100 g
  • 1 cup water or 250 ml
  • 1 teaspoon lemon juice
  • 1 tablespoon cornstarch or 15 g, (to thicken the syrup)
  • ½ cup water, cold, to mix with cornstarch
  • For the baklawa:

  • 1 packet filo pastry, thawed if frozen
  • 1/3 cup butter or 75 g, melted
  • 1/3 cup water, hot
  • ½ cup ground almonds
  • ¼ cup caster sugar or 50 g, mixed with the ground almond
  • For the filling:

  • 1.3 cups pistachio nuts
  • 1 tablespoon blossom water
  • 2 tablespoons rose water
  • 1 tin nestlé fat free sweetened condensed milk or 405 g
  • 5 slices toast bread, crust removed

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