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Traditional pistachio baklava - Antep style

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Baklava By Somer Sivrioglu

Traditional pistachio baklava, Antep style

Normally at the restaurant we hand-open our pastry so thin that you could read

a newspaper placed under it. This is a more practical recipe particularly fun to do.


  • 1 x 375g pack of Antoniou Filo Pastry Baklava

  • 400g Ghee or clarified butter

  • 350g Pistachio kernels ( Turkish or Iranian and definitely not salty )

  • 100 ml. Milk

  • 50 ml. Semolina

  • 50 ml. caster sugar for semolina cream

  • 500g Caster Sugar

  • ¼ lemon


Sugar Syrup

Place 600 ml of water and 500g of sugar in to a cooking pot and cook on medium heat, add juice of 1/4 lemon while it's warming up.

Take off once it is syrupy and dense but without caramelising

Pour in to a jug and cool in room temperature (do not cool in fridge or iced water since that would make the syrup too thick)

Semolina Cream

Heat milk and sugar

When warm, add semolina

Boil once and take off the heat


Open the filo pack place in to your tray ( 30cm. x 20 cm. ideal) and cut the excess of the base of tray

Divide filo pieces in to two and cover with a damp cloth

Brush the base and inside of tray with ghee using a pastry brush

Place one filo piece at a time brushing each layer

On every three layers, sprinkle sparsely a very thin layer of crushed pistachio (just to airate the pastry while cooking)

Once you are half way then coat the pastry with a thick layer of pistachio

Continue to lay pastry and brush with ghee

On every three layers, sprinkle sparsely a very thin layer of crushed pistachio (just to airate the pastry while cooking) until there are about ten layers left

Don't sprinkle any pistachio on the top ten layers, since you want the top to stick to the baklava

Cut 7 equal pieces width wise

Cut 6 equal pieces lengthwise

Pour the remaining ghee making sure they go in to the cut cracks

Place 30 minutes in a pre-heated fan-forced oven turning if needed

Check your baklava regularly until the top is golden brown

Pour the room temperature sugar syrup on to hot baklava

Rest for one hour to absorb the sugar

Decorate the top with crushed pistachios

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