Pistachio Baklava Recipe | The Cooking World | The Cooking World
For this week's recipe, we are back with our We Cook Books series, this time with a delicious Pistachio Baklava Recipe from Middle Eastern Sweets.
Ingredients
- 350 g (2 cups) raw pistachios
- 130 g (3/4 cup) superfine caster sugar
- seeds from 10 cardamom pods
- 0.7 g (1/4 teaspoon) ground cinnamon
- 100 g (2/3 cup) soft dried apricots
- small pinch of fine sea salt
- 150 g (5 1/2 oz) unsalted butter, melted
- 12 sheets of filo pastry
- 150 g (3/4 cup) runny honey
- 100 g (scant 1/2 cup) water
- grated zest and lemon and juice of 1 lemon
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