Baklava with Pistachios
- 1 package Filo, or Filo dough (400 grams or approximately 3/4 lb)
- 100 grams melted butter
- 200 grams Walnut
- 100 grams almonds
- 150 grams Pistachio
- 2 egg whites
- 4 tablespoons honey
- 1 teaspoon Ground cinnamon
- 1 tablespoon Rose water
- 250 grams sugar
- 4 tablespoons lemon juice
- 50 grams ground Pistachio
Separate the dough sheets carefully, trim to the size of the baking dish and cover with a damp cloth.
Grind the walnuts and almonds finely in a grinder or food mill. Grind the pistachios as well, but leave a little coarser. Beat the egg whites until stiff and gently stir in the honey, nuts, cinnamon, and rosewater.
Grease the baking dish with butter. Place sheets of dough in alternating layers with the egg white mixture. Brush each sheet of pastry brush with melted butter. Finish the layers with a dough sheet.
Bake in a preheated convection oven (200°C) (approximately 375°F) for about 30 minutes.
Meanwhile, boil the sugar with 250 ml (approximately 1 cup) of water in a pot for 1 minute. Remove from the heat, let cool slightly and stir in the lemon juice.
Remove the finished baklava from the oven and soak with the syrup while still hot. Allow to cool, then sprinkle with the grated pistachios. To serve, cut into cubes or rectangles and arrange on a platter.