1424. Triple Pistachio Baklava

Some Eid tables simply must have their platter of baklava, and this is a simple and quick baklava recipe the comes together in a cinch and has huge pay-off in flavor. Three types of pistachio are used in the forms of slivers, powder, and paste. The paste is truly what brings it all together. Add some floral water and crispy butter fillo pastry and you are set to go.
To be served non-negotiably with some bitter coffee on the side.

Ingredients:

4 sheets fillo pastry
100g butter
1/2 cup slivered pistachios
1/2 cup powdered pistachios
1/2 cup pistachio paste
2 tsp rose water
1 tsp orange blossom

For the sugar syrup:
1 cup sugar
1/2 cup water
pinch citric acid

Method:

First make the sugar syrup: bring to a boil the sugar, water, and citric acid, then simmer for 8 to 10 minutes and set aside to cool completely.
Preheat oven to 400F.
Mix the three types of pistachio with the rose water and orange blossom. divide mix into four.
Working one fillo sheet at a time, Brush the entire sheet with melted butter, Place one portion of the pistachio filling on the short edge of the fillo sheet and roll. Brush the roll from the outside with more butter and place in your baking dish. Repeat for the remaining pastry and filling.
When all the rolls have been placed in the dish, cut into bite-sized bits and bake in the preheated oven for 20 to 25 minutes.
When it is cooked and golden and still piping hot out of the oven, pour the cooled sugar syrup all over. Set aside to cool to room temperature before serving.

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