Best 5 Pistachio Baklava Cake Recipes

HONEY PISTACHIO BAKLAVA

Steps:

• Make sure the filo pastry is thawed - keep wrapped to prevent drying out.
• Preheat the oven to 170 C / 340 F
• Melt butter and cool to room temperature
• In a saucepan - combine sugar, honey, lemon juice, lemon zest, cinnamon stick, rose water, and water.
• Boil on medium-low until sugar is dissolved.
• Once all the sugar is dissolved - let simmer on low for 5 minutes.
• Sieve through a strainer to remove zest and cinnamon stick.
• Set aside to cool completely
• Pulse the pistachio nuts in a food processor.
• Remove some while still coarse and pulse the remainig some more for a finer consistency. This will add a nice texture and taste.
• Add sugar and combine well. Set aside
• Use an 8 x 10 rectangular pan or 10 x 10-inch square pan
• Lightly brush with melted butter.
• Cut the stack of filo into 4. Now you have 12 filo sheets. Measure the filo to your pan and cut off any excess.
• Place the first sheet of filo in the pan.
• Lightly brush with melted butter.
• Continue to add 5 sheets - lightly brushing with melted butter
• Sprinkle 1/4 of the pistachio mixture
• Now add 3 layers of filo lightly brush each with melted butter
• Followed by another 1/4 of the pistachio mixture.
• Continue layering 3 filo and pistachio - until you have used up all the pistachio mixture
• Finally, add the last 5 layers of filo for the top
• So you should have 5 filo sheets + nuts then 3 filo sheets + nuts, then 3 filo sheets + nuts again 3 filo sheets + nuts and final 5 filo sheets. (this doesn't have to be exact)
• Brush the last and top of the filo with any remaining melted butter - this will give a nice golden top.
• Using a sharp knife cut the layers into squares.
• I prefer to cut a line in the middle in both directions and then cut more on either side of those lines
• Place the baklava in the preheated oven and bake until golden for about 30 minutes
• Once the baklava has been baked let cool in the pan for 5 minutes
• Then pour the prepared cooled sugar/honey syrup evenly over the top
• This will soak into the layers while the baklava is cooling.
• This baklava will stay at room temperature for up to a week
• I personally don't like to keep in the fridge as the butter cools making it dry.
• You can freeze baklava for up to a month. Thaw in the fridge overnight then on the countertop before you serve.

PISTACHIO BAKLAVA

Steps:

• In a food processor, pulse the pistachios until coarsely ground (or you can chop them by hand until very finely chopped). Don't overprocess the nuts. You want to maintain some texture.
• Clarify the butter by melting it over low heat, then letting it cook until the foam rises to the top and the milk solids fall to the bottom of the pan. This will take about 5 to 15 minutes depending upon how high your heat is, but don't rush it or the butter could burn.
• Skim foam off the top of the melted butter. Line a fine-mesh sieve with a piece of cheesecloth, place it over a bowl and pour the melted butter through.
• Heat oven to 400 degrees and brush the inside of a 9-by-13-inch baking pan with a little of the clarified butter.
• Prepare the phyllo dough by trimming the stack of it with scissors to fit the bottom of your baking dish. Packages of phyllo come in different sizes; some won't need any trimming, some may need an inch or two cut off a side, and some may need to be cut in half crosswise. Cover phyllo layers with a lightly damp kitchen towel, and keep covered.
• Place 1 piece of phyllo on the bottom of the baking pan; brush lightly with clarified butter. Layer phyllo sheets on top, brushing each sheet with butter as you go, until half the phyllo is used.
• Spread pistachios on phyllo in an even layer, then layer with remaining phyllo, brushing each sheet with butter as you go (rewarm butter if necessary).
• Cut the pastry into 36 pieces, using clean up-and-down strokes and rotating the pan if necessary. Make sure to cut all the way through to bottom of pan. Pour any remaining butter evenly over pan.
• Bake baklava until the top is golden brown, and the lower phyllo layers beneath the pistachios are thoroughly baked through. To test this, use a knife to lift up a corner of one of the pastry rectangles from the center of the pan so you can peek at the bottom layers. Start checking after 40 minutes, but it could take an hour or even 1 hour 10 minutes. If the top starts to get too brown before the pastry is cooked through, lay a piece of foil over the top.
• Meanwhile, prepare sugar syrup: In a medium pot, combine sugar with 1 2/3 cups/400 milliliters water. Bring to a boil, then let simmer for 10 minutes, until slightly thickened. Stir in lemon juice.
• When the baklava is baked through, reheat the syrup until it comes to a simmer. Remove pan from oven and place in the sink or on a rimmed baking sheet to catch any drips of syrup. Slowly pour hot sugar syrup over the pastry; it will bubble up and some may overflow. When the syrup stops bubbling, move pan to wire rack to cool completely. Serve at room temperature.

PISTACHIO HAZELNUT BAKLAVA

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, toss together the pistachio nuts, hazelnuts, 2 teaspoons cinnamon, 1/2 teaspoon ground cloves, and 1/2 cup sugar.
• Unroll thawed phyllo pastry, and cover with a damp towel to prevent drying and cracking. Brush a 10x15-inch jellyroll pan with melted butter using a pastry brush. Lay one sheet of pastry onto the buttered pan, and brush with more butter. Repeat until there are 8 buttered sheets of dough stacked. Sprinkle some of the nut mixture over this layer, then cover with 3 more layers of pastry, each brushed with butter. Sprinkle more of the nut mixture, then 3 layers of buttered pastry. Repeat this pattern until the nut mixture is gone, reserving 8 layers of pastry for the top. Each time a layer of pastry is added, it must be brushed with the melted butter.
• Cut the pastry into strips, then into diamonds. Pieces should be somewhat small because they are so sweet. At this point, each piece may be studded with a whole clove. Heat the remaining melted butter until boiling, and drizzle it evenly over the whole pan.
• Bake in the preheated oven until evenly golden, about 1 hour and 15 minutes.
• While the pastry is baking, combine the remaining 3 cups sugar, water, honey, 1 teaspoon cinnamon, and 1/4 teaspoon ground cloves in a large saucepan. Bring to a boil, then simmer over medium heat for 15 minutes. Set aside to cool.
• When the pastry comes out of the oven, immediately pour the syrup evenly over the entire pan. Be careful when pouring; the hot syrup may cause the butter in the pastry to boil up and splatter. Allow baklava to cool to room temperature before serving. Remove whole cloves from pieces before eating.

PISTACHIO BAKLAVA

Steps:

• Gather the ingredients.
• Preheat oven to 350 F. Grease a 15 x 10 x 1-inch baking pan . In a bowl, combine pistachio nuts and 1/2 cup of the ghee.
• Take 8 sheets of phyllo dough and layer them in the greased pan, brushing each sheet with melted butter as you go.
• Spread about half of the nut mixture over phyllo dough.
• Cover with 6 sheets of dough, brushing each with ghee as you layer.
• Add remaining nut mixture and top with remaining sheets of phyllo dough, brushing each sheet with ghee.
• Using a knife, cut baklava into 1 1/2-inch diamonds.
• Bake for 50 minutes or until golden brown on top.
• While baklava bakes, combine sugar, honey, cinnamon, and lemon juice in a small saucepan. Bring to a boil, making sure that sugar is completely dissolved.
• Reduce heat and allow the mixture to simmer for 5 minutes. Allow syrup to come down to room temperature before using.
• When baklava is done, take it out of the oven and allow it to cool.
• Once syrup is tepid, drizzle it on top of baklava. Let baklava rest for 6 to 8 hours so it soaks up syrup and flavors develop further.

PISTACHIO BAKLAVA CAKE RECIPE - (3.9/5)

Steps:

• Cake Layer: 1. Adjust oven rack to middle position and preheat oven to 350℉. Butter two 6-by-2-inch round cake pans; line each with a circle of parchment paper. Butter paper, and dust pans with flour; tap out excess. Set aside. 2. In a mini food processor, add panko, pistachio, baking powder, cinnamon and nutmeg. Process until finely chopped, set aside. 3. In the bowl of a stand mixer fitted with a whisk attachment, whisk eggs and sugar until thick and pale, about 5 minutes. The mixture should fall in a ribbon rather than a stream. Gently fold in nut mixture by hand with the whisk attachment. Add melted butter in a slow stream and fold into the batter with a rubber spatula. 4. Divide batter into the prepared pans and bake until cake tester inserted into center of cakes comes out clean, about 25-30 minutes. Cool cake on wire rack for 10 minutes, remove cake from pan and set it on cooling rack. Generously brush syrup on the top and sides of cake, let cool completely. Wash cake pans, to be used in baklava layers. Baklava Layer: 1. Fold phyllo sheets in half along the long edge. Use cake pan as template and cut out 8-inch circles, roughly 1-inch wider than the pan on all sides. (Circles do not have to be perfect.) Cover phyllo with damp towel. 2. Adjust oven rack to middle position and preheat oven to 350℉. Brush two 6-by-2-inch round cake pans with melted butter. Place one sheet of phyllo in one pan and fold in edges to fit the pan. Brush with melted butter. Continue this layering and brushing until you have 8 layers of pastry. 3. Scatter ground pistachio over the pastry and continue the layering and buttering for 8 more layers. Repeat process with the second pan. Place pan in oven and bake until golden brown and crisp on top. about 30-35 minutes. Remove pan from oven and slowly drizzle 1/4 cup of syrup into each pan. Set aside to cool completely. 4. While baklava layers are baking, roughly tear/chop up leftover phyllo into chards and brush generously with butter. Spread pastry chards on parchment lined baking sheet. When baklava are done, place baking pan in oven and baking until golden brown, about 18-25 minutes. (Keep a close eye towards the end to avoid burning of pastry.) Orange Scented Syrup: 1. Combine sugar, honey, water and lemon juice in a heavy saucepan over medium heat. Bring to a boil, then lower heat and simmer until slightly thicken, about 5 minutes. Remove from heat and set aside to cool. 2. Stir rose and orange flower water to cool syrup. Add more, a few drops at a time, to taste. (Flavor will mellow out after it sits for a while.) Assembly: 1. Level top of the cakes with serrated knife to remove indent in the center of cake. Place one cake layer on cake stand or plate, brush top of cake generously with syrup. Place a layer of baklava on top of cake, brush top of baklava layer with syrup if it's not sticky and top with second cake layer. Brush with more syrup and top with second baklava layer. 2. Brush baklava layer with more syrup to make it sticky. Decorate top with baklava chards, press slightly to make sure they adhere to cake. 3. Brush side of cake with syrup and apply ground pistachio evenly on the side of cake, pressing lightly to adhere. Sprinkle top of cake with more ground pistachio if desire. Serve.