White Chocolate Baklava
Prep
20 mins
Cook
40 mins
Servings
8
Difficulty
Easy
My family absolutely adores this white chocolate baklava, and I think you will too. It's such a delightful twist on the traditional recipe, with creamy white chocolate melting beautifully alongside buttery layers and crushed pistachios. The best part? You can have these gorgeous treats ready in just an hour from start to finish, making them perfect for unexpected guests or when you're craving something special without the fuss. Pistachios bring wonderful heart healthy fats to the table, so you can feel good about indulging in these little bites of heaven. This recipe comes together so simply that even if you're new to baklava, you'll find it surprisingly approachable and rewarding.
Ella x
Ingredients
- 250all-purpose flour
- 6salt
- 200cold butter
- 200 ggranulated sugar
- 400white chocolate chips
- 250chopped pistachios
- 4ground cinnamon
- 2ground cardamom
- 2eggs
- 2vanilla extract
- 100water
Detail level
Instructions
- 1
Preheat the oven to 180°C (350¿t).
Tip: Use a baking sheet lined with parchment paper.
- 2
In a medium bowl, whisk together flour, salt, and spices.
Tip: Make sure to break up any lumps in the flour.
- 3
Add the cold butter to the flour mixture and use a pastry blender or your fingers to work the butter into the flour until it resembles coarse crumbs.
Tip: Be careful not to overwork the dough.
- 4
Add the sugar and mix until the sugar is evenly distributed.
Tip: Use a gentle touch to avoid developing the gluten in the dough.
- 5
Add the eggs and vanilla extract, mixing until the dough comes together in a ball.
Tip: Use a gentle touch to avoid developing the gluten in the dough.
- 6
Gradually add the water, mixing until the dough is smooth and pliable.
Tip: Use a gentle touch to avoid developing the gluten in the dough.
- 7
On a lightly floured surface, roll out the dough to a thickness of about 3mm (1/8 inch).
Tip: Use a ruler or other straight edge to help you achieve an even thickness.
- 8
Cut the dough into 12 equal pieces, cutting from top to bottom in a diagonal direction.
Tip: Use a sharp knife to get clean cuts.
- 9
In a small bowl, mix together the white chocolate chips and chopped pistachios.
Tip: Make sure the chocolate is evenly distributed.
- 10
Place a tablespoon of the white chocolate mixture onto the center of each pastry piece, leaving a 1cm border around the edges.
Tip: Use a spoon to help you spread the chocolate evenly.
- 11
Brush the edges of the pastry with a little water and fold the pastry over the filling, pressing the edges to seal.
Tip: Use a fork to crimp the edges and create a decorative border.
- 12
Place the baklava on the prepared baking sheet, leaving about 2cm of space between each piece.
Tip: Make sure the baklava is evenly spaced and not overlapping.
- 13
Bake the baklava for 25-30 minutes, or until golden brown.
Tip: Keep an eye on the baklava after 20 minutes to avoid overcooking.
- 14
Allow the baklava to cool completely before serving.
Tip: This will help the flavors to meld together and the baklava to set.
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