Baclava cu fistic/Baklava with pistachios

A inceput si ultima luna a acestui an. Nu stiu pentru voi cum a fost dar eu pot sa spun ca abia astept sa se termine. A fost un an greu si plin de dezamagiri dar sper ca noul an sa-mi aduca mult mai multa speranta si putere de munca. Nu e momentul sa fac bilanturi dar fiindca a inceput luna cadourilor si a celor mai iubite sarbatori am simtit nevoia de a incepe sa numar cate zile mai sunt pana la venirea noului an.
Lasand gandurile la o parte, am sa incerc sa ma concentrez pe retetele pe care le mai am pregatite pentru voi si sa pregatesc altele interesante pentru Sarbatori.
Acum cateva zile am fost in Bucuresti cu treburi si am trecut prin Obor. Am cumparat de acolo fistic pentru a pregati un desert absolut minunat – baclava cu fistic.
The last month of the year arrived. I don’t know how it was for you but I can say that I can’t wait to be over. It was a tough year, full of disappointments but I hope the new year will bring me much more hope and strength to work. It’s not the time to count the results but since it’s the beginning presents’ month and of the most loved holidays, I felt the need to begin to count how many days are left until the coming of the new year.
Leaving the thoughts aside, I’ll try to focus on recipes that I have prepared for you and other interesting ones to prepare for the Holidays.
A few days ago I was in Bucharest with business and went also to Obor. I bought from there pistachios to prepare an absolutely wonderful dessert – baklava with pistachio.

Ingrediente:
– 1 pachet de foi de placinta (500 g)
– 200 – 250 g fistic macinat (nesarat)
– 3 linguri de zahar
– coaja de portocala uscata si macinata
– 150 g unt

Ingrediente sirop:
– 300 ml apa
– 150 g zahar
– 2 linguri de miere
– zeama de la o lamaie

Ingredients:
– 1 package phyllo sheets (500 g)
– 200 – 250 g ground pistachios (unsalted)
– 3 tablespoons of sugar
– dried and ground orange peel
– 150 g butter

Syrup ingredients:
– 300 ml of water
– 150 g sugar
– 2 tablespoons honey
– juice from one lemon

Am amestecat fisticul impreuna cu zaharul si coaja de portocala.
I mixed the pistachios with sugar and orange peel.

Apoi am uns tava cu unt si am asezat prima foaie.
Then I greased the pan with butter and I placed the first sheet.

Am uns fiecare foaie cu unt topit.
I greased each sheet with melted butter.

Dupa asezarea fiecarui grup de trei foi se presara putin fistic dupa care se continua punerea foilor.
After placing each group of three sheets, sprinkle some ground pistachios then continue putting sheets.

Dupa asezarea a jumatate din numarul de foi se pune umplutura de fistic. Nu uitati sa pastrati pentru a presara intre foi dar si pentru decor.
After placing half the number of sheets put the pistachio filling. Don’t forget to keep some to sprinkle between sheets but also for decoration.

Dupa ce am terminat de asezat foile am folosit un cutit foarte ascutit pentru a taia romburi. Am pus tava in cuptorul preincalzit la 180 de grade Celsius, pe programul cu ventilatie. Dureaza cam 25 de minute pana cand baclavaua devine aurie la suprafata.
After I finished the placing of sheets, I used a very sharp knife to cut diamonds. I put the pan in the preheated oven at 180 degrees Celsius, with the ventilation program. It takes about 25 minutes until baklava becomes golden on the surface.

Am preparat siropul in timp ce baclavaua era in cuptor. Am pus apa impreuna cu zaharul intr-o craticioara si am amestecat in continuu. Cand siropul a devenit vascos, am luat craticioara de pe foc si am adaugat mierea si zeama de lamaie. Am amestecat pana la omogenizare.
I prepared the syrup while the baklava was in the oven. I put the water with the sugar in a saucepan and I stirred continuously. When the syrup has become viscous I took the saucepan aside and I added the honey and lemon juice. I mixed until the syrup became homogenous. Dupa ce am scos baclavaua din cuptor am pus imediat siropul cu ajutorul unui polonic. Am lasat-o sa se raceasca si am servit-o apoi frumos decorata cu fistic. Ideal este sa o lasati sa se odihneasca peste noapte. Daca pofta e mare puteti sa serviti cateva bucatele si mai devreme 😉
After I took the baklava out of the oven I immediately put the syrup with a ladle.
I left it to cool off and then I served it beautifully decorated with pistachios. Ideally is to leave it to rest overnight. If you’re craving you can serve some pieces earlier 😉