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  • Recipe Servings: 5
  • Cook Time:
  • A crispy and crunchy baklava made with sheets of filo pastry brushed with butter and filled with pistachios. Baked golden and soaked in a rose flavored sugar syrup.


  • 500 gms filo pastry
  • 175 gms butter
  • 500 gms pistachios(finely grounded)
  • 200 gms sugar
  • 150 ml water
  • 1 Tbsp lemon juice
  • 1 tsp rose water


  1. Brush a shallow baking tin with butter and layer it with filo pastry sheet.
  2. Brush each layer with butter and repeat the same for the next 8 sheets of filo pastry in it.
  3. After layering the 8th filo sheet, sprinkle grounded pistachios. Now repeat step 1 again for the next lot of 8 filo sheets.
  4. Cut out extra pastry sheets from the tin corners to avoid burning.
  5. Cut the pastry diagonally into squares.
  6. Bake for 30-40 minutes at 150 C.
  7. For the sugar syrup, take sugar in a pan, add water, lemon juice and rose water. Bring it to a boil. Let it cook on low simmer for another 2 minutes and keep it aside to cool.
  8. To Serve: Pour the sugar syrup over the baklava.