| Prep: 30 mins | Cook: 50 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 569 | 37g | 17g | 57g |
| sugars | fibre | protein | salt |
| 33g | 5g | 11g | 0.26g |
There’s a real love story between my taste buds and the culinary masterpiece that is the Mastic Pistachio Baklava. This dessert, rooted in Mediterranean cuisine, gets a delightful twist from me – your Southern Tex-Mex culinary enthusiast. Much like a good country song, this dish interweaves deep southern tradition with a twisting crescendo of innovative flavors.
Incorporating both fruit and nuts into a traditional baklava, the Mastic Pistachio Baklava captures the heart of Mediterranian cuisine whilst gently whisking your palate on an exciting yet comforting journey.
A Twist on Mediterranean Cuisine
What’s so intriguing about this version of baklava? Well, it would have to be the addition of Mastic Gum. Not only is it renowned for its unique flavor, but it also delivers a range of health benefits. It’s been reported to help improve digestive health, is an antioxidant and has anti-inflammatory effects. More than that, this crunchy, sticky dessert includes a generous serving of pistachios – a nut known for its heart-healthy fats, fiber and protein.
Perfect Pairing
As an ardent lover of southern cuisine, I often find myself pairing Mastic Pistachio Baklava with homemade vanilla ice cream. The blend between the soft, creamy ice cream and the crunchy, sweet baklava creates an unforgettable sensory experience that will leave your guests asking for more. It also pairs wonderfully with Lebanese mountain tea due to its subtle minty flavor enhancing the citrusy notes of the Mastic Pistachio Baklava.
So, while baklava is a rare occurrence in traditional Texan kitchens, I encourage you to put on your culinary cowboy boots and try out this recipe. Southern comfort meets Mediterranean elegance – it’s a match made in foodie heaven.
What You’ll Need
- 2 cups pistachios, finely chopped
- 1 teaspoon mastic gum, crushed
- 1 package (16 oz) phyllo dough, thawed
- 1 cup butter, melted
- 1 cup granulated sugar
- 1 cup of water
- 1/2 cup honey
- 1 teaspoon vanilla extract
- 2 tablespoons lemon juice
- 1/2 teaspoon ground cinnamon
- 1 whole orange, for zesting
Method
Step One
Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking pan and set aside.
Step Two
In a bowl, mix together the finely chopped pistachios and crushed mastic gum. Set this aside.
Step Three
Unroll the phyllo dough and cut the whole stack to fit the size of your baking pan. Cover the cut phyllo with a damp cloth to prevent it from drying out, and set aside.
Step Four
Place two sheets of phyllo at the bottom of the prepared pan. Brush generously with melted butter. Continue layering two sheets at a time, brushing each with butter, until you have eight sheets layered.
Step Five
Sprinkle 2 to 3 tablespoons of the pistachio-mastic mix over the phyllo. Top with two sheets of dough, brush with butter, then add more pistachios. Continue layering the phyllo, butter and pistachio mix, until all the ingredients are used, ending with about 6 layers of phyllo.
Step Six
Using a sharp knife, cut into the stacked layers in a diamond or square pattern all the way to the bottom of the pan. Bake for about an hour until it is golden and crisp.
Step Seven
While the baklava is baking, combine the sugar and water in a saucepan over medium heat and bring to a boil. Stir in the honey, vanilla extract, lemon juice and cinnamon, then reduce the heat and let simmer for 20 minutes.
Step Eight
Remove the baklava from the oven and immediately drizzle the syrup over it. Allow it to cool completely before serving. Sprinkle some orange zest over the cooled baklava for an extra touch of flavor.
