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
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

Hope you enjoyed our recipe. We would love to hear your feedback and comments regarding this recipe. Would you like to leave us a review?