Savory Pistachio-Parmesan Baklava
A delightful fusion of savory and sweet featuring layers of flaky filo pastry, rich pistachio-Parmesan filling, and a creamy whipped ricotta heart.
Servings: 8 pieces
Calories: 250kcal
Ingredients
For the Baklava
- 80 g unsalted butter Rich and golden, this creamy base will lend a luxurious finish to our baklava.
- 2 cloves garlic, finely grated Aromatic and pungent, these will infuse the butter with a savory profile.
- 1 tbsp fresh thyme or oregano (optional) Earthy herbs that bring a touch of freshness and vibrancy to the dish.
- 100 g pistachios, shelled and finely chopped Crunchy and slightly sweet, these nutty gems will add texture and flavor.
- 60 g grated Parmesan cheese Aged and nutty, offering a depth of flavor that perfectly complements the pistachios.
- 1 pinch freshly ground black pepper Adds a hint of warmth and complexity to the filling.
- 200 g ricotta cheese Creamy and mild, this will be transformed into a luscious, airy filling.
- 1/2 piece lemon, zest Bright and zesty, bringing a refreshing contrast to the rich flavors.
- to taste salt and pepper Essential seasonings will elevate all the flavors.
- 1 tbsp cream (optional) For an added creaminess that feels indulgent.
- 10 sheets filo pastry Delicate and crisp, these layers will create the signature flakiness of baklava.
- extra g melted butter, for brushing To ensure a golden, crispy finish.
- to taste flaky sea salt Sprinkled on top, it adds a burst of flavor and texture.
- as needed fresh herbs or edible flowers for garnish Makes for a stunning finishing touch.
Instructions
Preparation
- Melt the unsalted butter in a small saucepan over low heat. Stir in the finely grated garlic and optional herbs. Allow the mixture to infuse for at least 5 minutes.
- In a medium bowl, combine the ricotta cheese with lemon zest, salt, pepper, and optional cream. Blend until airy and creamy.
- In a separate bowl, mix chopped pistachios, grated Parmesan cheese, and freshly ground black pepper until evenly combined.
- Preheat the oven to 180°C (350°F). Grease a small square or loaf pan with garlic butter.
Assembly
- Layer 4 sheets of filo pastry in the pan, brushing each layer generously with garlic butter.
- Evenly sprinkle half of the pistachio-Parmesan mixture over the filo layers.
- Spread the whipped ricotta cheese over the nut layer, leaving a slight border.
- Top with the remaining pistachio-Parmesan mixture and cover with 4-5 additional filo sheets, brushing each with melted garlic butter.
- Score the top layer of filo with shallow diagonal lines.
Cooking
- Bake in the preheated oven for 25-30 minutes or until the top is golden and crisp.
- Let the baklava cool slightly before slicing. Sprinkle with flaky sea salt, fresh herbs, or edible flowers before serving.
Notes
Ensure your filo pastry is fully thawed, cover unused sheets with a damp cloth to prevent drying, and brush each layer thoroughly to achieve flakiness.