Pistachio Baklava | @Rural_Cuisine

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In this cold winter, I’ve been craving baklava with wood-fired tea. I decided to make some myself, but then realized that making the Baklava Dough takes a lot of time. So, I thought, Leave It To Capo and got my Baklava Dough from Capo.
Every moment I was layering the dough, I enjoyed its quality. It was so thin, yet didn’t tear easily, making it a breeze to work with.
And finally, the delicious taste of the baklava and its beautiful appearance, along with the wood-fired tea, washed away all the day’s tiredness.
Dear, It’s easy to make this delicious baklava at home using Capo Baklava Dough. You don’t need any special equipment!

کاپو

Tip 1: Remove the butter from the heat before it boils.
Tip 2: Don’t boil the syrup for more than 15 minutes, as it will become too thick after cooling.
Tip 3: If you’re baking it in the oven, set it to 175 degrees Celsius for 40 minutes.
Tip 4: As soon as you take it out of the oven, immediately pour the syrup over it and let it rest for 5 hours so that the syrup is absorbed well into the baklava.

🔴Ingredients for 12 pieces of baklava:
1 Package Capo Baklava Dough
200 g Melted Butter and Half a Cup of Cooking Oil
1 Tablespoon Ground Cardamom
500 g of Pistachios or Walnuts

🔴Ingredients for the syrup:
1 and a Half Cups Warm Water
1 and a Half Cups of Sugar
Half a Cup Honey
A Piece Cinnamon Stick
1 Tablespoon Lemon Juice
1 Teaspoon Saffron
1 Tablespoon Rose Water