Baklava with Aleppo Pistachios
Ingredients
- 1 packet phyllo dough
- 1 cup melted butter
- 1/2 cup corn oil
- 1 cup finely ground Aleppo pistachios
For serving
- 2 cups powdered sugar
- 2 tablespoons milk
- Green food coloring
Preparation
Position the wire rack in the oven, preheat the oven to 180°C, prepare shallow baking trays.
Brush a sheet of phyllo with a light layer of butter then sprinkle some pistachios.
Place a wooden stick on the edge of the sheet then roll it over the stick until you reach the other edge, press lightly on the sides to gather it in the middle of the stick.
Using a knife, cut the baklava fingers into pieces as desired.
Place them in the tray so they are packed together, spread some butter over them.
Put the tray in the oven until the baklava becomes golden brown. Let it cool completely.
To prepare the smooth sugar sauce: in a bowl, put the sugar and a little milk to get a smooth sauce then add drops of green color.
Spread the sauce over the baklava to decorate it, sprinkle some finely ground Aleppo pistachios on top, let it dry completely then serve.
