| A traditional Baklava made with Pistachios. |
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| 32 pastries servings |
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[1]
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12
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ounces
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pistachios or walnuts or almonds
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[2]
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1/2
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cup
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sugar
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[3]
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1 & 1/2
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teaspoon
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cinnamon
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[4]
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16
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ounces
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phyllo dough thawed
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[5]
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2 and 1/2
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sticks
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butter melted
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[6]
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3/4
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cup
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sugar
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[7]
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3/4
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cup
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honey
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[8]
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1
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cup
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water
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[9]
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zest of one lemon removed with veg peeler
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1. Heat oven to 350°. Spread nuts on baking sheet and toast for 6 minutes. Remove and let cool. Keep oven on.
2. In processer, pulse nuts, sugar, and cinnamon 10 times.
3. Brush 13x9 pan with butter. Place 2 phyllo sheets in pan and brush with butter. Repeat 4 more times.
4. Spread 1/3 of nut mixture in pan.
5. Cover with 2 sheets of phyllo and brush with butter. Repeat this twice.
6. Spread 1/2 of remaining nut mixture in pan.
7. Cover with 2 sheets of phyllo and brush with butter. Repeat this twice.
8. Spread remaining nut mixture in pan.
9. Cover with 2 sheets of phyllo and brush with butter. Repeat this until any remaining sheets are used.
10. Cut baklava into 16 squares. Then cut each square into 2 triangles.
11. Bake 30-40 minutes until golden brown.
12. Prepare honey syrup by combining ingredients [6] through [9] in saucepan. Boil, then reduce heat to medium-low. and simmer for 15 minutes.
13. Using slotted spoon, remove lemon zest and discard.
14. Pour honey syrup over hot baklava.
15. Allow to cool to room temperature before serving.
Note: Traditional Baklava is made with walnuts but I suggest you try pistachios, almonds, pine nuts, or make up your own blend. Even though this recipe makes 32 pastries, nobody can eat just one. You might also want to serve this with just a small dip of vanilla bean ice cream drizzled with extra Honey syrup.
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