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INGREDIENTS

Lighter Pistachio Baklawa with

  • For the syrup:
  • 0.5 cup Sugar
  • 1 cup Water
  • 1 teaspoon lemon juice
  • 1 tablespoon Cornstarch
  • 0.5 cup Water
  • For the Baklawa:
  • 1 packet Filo pastry
  • 1 cup butter
  • 1 cup Water
  • 0.5 cup Ground Almonds
  • 0.25 cup Caster sugar
  • For the filling:
  • 1.3 cups Pistachio nuts
  • 1 tablespoon Blossom water
  • 2 tablespoons Rose water
  • 1 tin NESTLÉ Fat Free Sweetened Condensed Milk
  • 5 slices Toast bread

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NUTRITIONAL INFORMATION

Lighter Pistachio Baklawa with

  • Energy 287.187 (Kcal)
  • Protein 6.75732 (g)
  • Total Fat 9.04895 (g)
HOW TO PREPARE

Lighter Pistachio Baklawa with

1
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.
2
To prepare the filling: Combine all ingredients for the filling in a blender; beat until well combined and set aside.
3
To prepare the baklawa:
4
Grease a 30cm x 20cm oven tray, place 1 sheet of filo pastry, brush with butter and repeat the same with 5 more sheets.
5
Carefully spoon the filling all over the pastry.
6
Place 1 sheet of filo pastry to cover the filling, brush with butter and sprinkle with a little of almond mixture.
7
Top with another sheet. Sprinkle with little almond mixture and repeat method with the remaining sheets.
8
Brush the surface with melted butter, then cut parallel lines through pastry and filling to get diamond shaped pieces.
9
Bake in a 185°C preheated hot oven for 25-30 minutes or until it becomes golden color.
10
Pour the cool syrup over the baklawa as soon as it comes out of the oven.
REVIEWS

Lighter Pistachio Baklawa with

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