75 minAntep baklava
Thin yufka, pistachio and clarified butter. Cold syrup meets a hot tray.
Involved · 75 min
Pistachio Muska Dessert
A traditional syrup-soaked treat featuring rich pistachio flavor wrapped in crispy phyllo dough.
- Prep
- 30 min
- Cook
- 25 min
- Time
- 55 min
- Servings
- 6
- Calories
- 320
- Level
- Moderate
- Heat
- Mild
- Region
- trk
- Vegetarian
Servings6
Measures
1 cup is 200 ml. 1 tea glass is 100 ml. 1 tablespoon is 15 ml. 1 dessert spoon is 10 ml. 1 teaspoon is 5 ml.
Ingredients
- 12 sheets of phyllo dough
- 150g melted butterInstead: olive oil
- 200g ground pistachios
- 2 cups granulated sugar
- 2 cups water
- 1 tsp lemon juice
Calories are an editor’s estimate per serving, not a lab measurement.
Method
- 1
Boil sugar and water, add lemon juice, and let the syrup cool.
- 2
Cut the phyllo sheets into long strips.
- 3
Place pistachios at the end of the strips and fold into triangles.
- 4
Brush with melted butter and arrange on a baking tray.
- 5
Bake at 180°C until golden brown.
- 6
Pour the cold syrup over the hot dessert.
Note. Cover the phyllo sheets with a damp cloth to prevent them from drying out.
Questions
Should the syrup be hot?
The dessert should be hot, and the syrup should be cold.
Can I use something other than pistachios?
Walnuts or hazelnuts also work very well.
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