Go to the Recipe: Baklava
That looks amazing. One thing I might do is dip the ends of each piece in more nuts to get some green there too.
Interesting - no honey. I always thought traditional baklava used honey.
Could you use honey?
While you can use honey for this, it will take a way from the clean flavor of the pistachio. Honey is a strong flavor and if you wish to use as a flavor, then reduce the syrup by 25% and add 1/4 cup of honey to cooled syrup. Honey and spices are also associated with Greek style and this is Turkish style.
I thought this too, but there are many traditions and stories that we tell each other.
What would happen if I used roasted nuts instead?
The nuts may burn or become bitter.
are you sure about the sides being hotter? On a typical induction range with smallish magnetic heating element the center will be the hotter point
Also, if instead of lemon juice I want to use citric acid, how much is appropriate?
Hi Matthew, I am obsessed with rose water. Can I add 2 tsp (or more ) of it after the syrup has cooled down?
You can. Err on the side of less and always taste.
So are skin on Turkish Pistachios the most desirable of the lot? You guys show the 4 kinds but I wasn't 100% which one to go with.
The image only shows 2 kinds of nuts in 2 forms. Turkish and American varieties. They all come with skins and after soaking the skins slip right off. Turkish varieties are the most green and most delicious. Be sure to source raw nuts and if you want to make it the brightest green you can soak, peel, and dehydrate before grinding.
