Лимонно фисташковая пахлава


200 g butter
300 g unsalted pistachios
100 g icing sugar
Zest of 1 lemon
16 sheets Filo pastry

For the syrup:

200 ml of water
200 g icing sugar
Zest and juice of 1 lemon


Melt the butter in the pan. Grind the pistachios in a blender. Mix with the icing sugar and lemon zest. Grease the pan with melted butter. Lay out sheet of phyllo dough. Coat it with oil. Sprinkle with pistachio mixture. Cover the dough. Pressed. Doing so 30-35 layers. Cut the baklava into serving pieces. Bake in the oven for 30-40 minutes at 180 C. Prepare the syrup. Heat in a saucepan water with the icing sugar. Add lemon zest and lemon juice. Cook on a medium heat for 7-10 minutes. Pour baklava syrup. Leave for 12 hours.

Bon appétit!


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