Baklava Pockets

Baklava stuffed with pistachios and wrapped up in individual, portable ultra crispy pockets.

Course Dessert

Cuisine Mediterranean

Servings 4 servings

Author eeturner

Make the Clarified Butter:
In a small frying pan, melt the butter over medium low heat until the white milk solids rise to the surface. Cool for 5 minutes and scrape off the milk solids and discard. Alternatively, drain through a cheesecloth or paper towel lined fine mesh strainer.
Make the Sugar Syrup:
Combine sugar, water and lemon slice in small saucepot and heat over medium heat, stirring frequently until the sugar has dissolved. Remove from heat and cool.
Make the Baklava Pockets:
Pre-heat oven to 325 degrees.
Open the phyllo dough or yufka and cut in half lengthwise.
Take one piece and cover the remaining pieces with a damp tea towel.
Brush one piece with melted butter (it doesn't have to be perfectly coated). Top with another piece of dough and repeat 3 more times.
In one corner, add 1 1/2 tablespoons of pistachios and carefully fold to create a triangle. Keep folding until all the dough is folded together into one triangle shaped pocket. Brush with butter and place on a baking sheet.
Repeat 3 more times until you have 4 pockets.
Bake for 20 to 30 minutes or until deeply golden brown and crisp. Top with more chopped pistachios (if desired).
Pour cooled syrup on top of hot baklava pockets until coated and allow to cook for 45 to 60 minutes.
Afiyet Olsun!