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Pig’s Tail & Pistachio Baklava

5 hours Cook time 60 minutes Prep time 4 servings

Ingredients

Pig tails ingredients

Honey butter Ingredients

Baklava ingredients

Syrup ngredients

Preparation

On the stove

Pig tails preparation

  1. In a pot, bring water, salt, thyme and roasted spices to a boil. Allow aromas to infuse over low heat for a few minutes.
  2. Over medium heat, add pig tails and continue cooking for 2 hours and 30 minutes. The tails must be thoroughly cooked and tender to the touch.
  3. Remove and allow tails to cool for a few minutes.
  4. Using your hands, pull away the skin and meat from the tails and debone.
  5. Using a food processor, finely chop the meat and skin.

Honey butter preparation

  1. In a small saucepan set over low heat, melt butter and honey and set aside.

Syrup preparation

  1. In another small saucepan set over low heat, heat orange blossom water, honey and salt for a few minutes while stirring. Set aside.

Baklava preparation

  1. In a small saucepan set over low heat, heat ground pork tails, honey, orange blossom water, pistachios and salt for a few minutes. Set aside.
  2. Place oven rack in middle position and preheat oven to 150 °C (300 °F).

Assembling the baklava

  1. On a baking sheet lined with parchment paper or a silicone mat, place a half sheet of phyllo dough and brush generously with honey butter. Repeat for the other three sheets. Using a spatula, gently spread ⅓ of the baklava filling.
  2. Stack and alternate 3 layers of baklava between 4 phyllo dough sheets. Using a chef’s knife, slice baklava without separating.
  3. Bake baklava in oven for 2 hours or until golden brown.
  4. After cooking, allow baklava to dry uncovered and at room temperature for 7 hours.
  5. To finish, brush with prepared topping syrup and sprinkle with crushed pistachios.

Nutritional value (per serving)

  • 398 calories
  • 16 g proteins
  • 18 g fat
  • 45 g carbohydrates
  • 1 g fibre
  • 38 g sugar
  • 533 mg sodium
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