Lemon-Pistachio Baklava

Time

Prep 60 min · Cook 30 min · 90 min total

Difficulty

medium

1. 1

   Combine all syrup ingredients in medium saucepan. Bring to a boil over medium-high heat. Reduce heat to medium or medium-low; gently boil 5 minutes or until slightly thickened.

   5 min
2. 2

   Cool. (Syrup will thicken as it cools.) Place half of the pistachios in food processor; process until finely chopped.

3. 3

   Repeat with remaining pistachios. In medium bowl, combine all filling ingredients. Heat butter in microwave-safe measuring cup in microwave on high 40 to 60 seconds or until melted; skim and discard foam off top.

   1 min
4. 4

   Pour clear butter into small cup; discard remaining milky substance at bottom. Heat oven to 350°F.

5. 5

   Butter 13x9-inch baking pan. Unroll phyllo onto cutting board; cut to 13x9 inches. Discard excess phyllo, or reserve for another use.

6. 6

   Cover phyllo with large dry towel. Lay 1 phyllo sheet in bottom of pan; brush with butter.

7. 7

   Repeat, using 12 phyllo sheets. Evenly sprinkle filling over phyllo. Top with remaining 12 phyllo sheets, brushing each layer with butter.

8. 8

   Cut baklava crosswise into 1 1/2-inch strips, cutting all the way to bottom. Cut diagonally to create diamond shapes, or cut into squares.

9. 9

   Bake 25 to 30 minutes or until slightly puffed and light golden brown. Place on wire rack; immediately pour cooled syrup over baklava.

   30 min
10. 10

    Cool completely. TIP*Look for shelled pistachios that are not roasted and salted; they will have a brighter green color.

Notes and swaps

Allergens

Not assessed yet. Check each ingredient if you have an allergy.