White Sugar-

for everyday use

1 kg

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Pistachio Baklava


90 minutes

40 Servings


Sugar Syrup
400g SIS Fine Grain Sugar
237ml water
1 tsp fresh lemon juice
1 tsp orange blossom or rose water

Nut filling
340g unsalted pistachios, additional for garnish

255g ghee, melted (or 340g unsalted butter)
1 package phyllo dough (500g), thin, thawed 1 hour before preparation

  1. To make sugar syrup. In a medium saucepan, combine SIS Fine Grain Sugar, water and lemon juice. Set on the stovetop over high heat. Avoid stirring as it heats to prevent crystallization from happening.
  2. Bring to a rolling boil, then immediately reduce the heat to low and let it simmer for 10 minutes. The syrup will thicken and have a consistency like corn syrup.
  3. Remove from heat and add orange blossom water or rose water. Transfer to a liquid measuring cup with a spout or gravy boat and allow to cool to room temperature.
  4. Assemble baklava. Preheat oven to 150°C.
  5. Pulse pistachios in a food processor until finely chopped, transfer to a bowl.
  6. Unwrap and unfold phyllo dough on a large chopping board and smooth out and flatten with hand. Using the pan as a guide, cut the excess to fit phllyo dough perfectly into the pan.
  7. Grease a baking pan with ghee or butter. Place 1 sheet of phyllo dough in the greased baking pan, brush with ghee until completely coated and repeat with 6 layers more sheets. Add 1 cup of ground pistachios and spread evenly.
  8. Add 7 more layers of phyllo and add 1 cup of pistachio, repeat the same process 3 times.
  9. Press out any air pockets using the palm of your hands, working from the centre outward.
  10. Cut the baklava diagonally to diamond shapes. Brush the top with ghee.
  11. Bake the baklava in the oven for about 30 to 45mins, until golden and crisp. Rotating the pan halfway through baking.
  12. Pour the cooled syrup immediately over cut lines, leaving about 2 tablespoons to drizzle over the surface.
  13. Cool to room temperature, and garnish with pistachios before serving.

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Try a few more of our favourite savoury recipes below.

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