Pistachio Baklava
Pistachios, walnuts and phyllo dough baked in the oven and flavoured with cinnamon for a Turkish dessert.
3 hr 30 min · Serves 24 · Medium
Ingredients
Method
Start cooking mode- Prep 90 min · Cook 120 min · 210 min total
- medium
- 1
Preheat oven to 300. Chop pistachios in food processor until finely chopped. Add walnuts, 2/3 cup sugar, and cinnamon and process until the texture of coarse meal, pulsing out any lumps. Set aside.
- 2
Lightly fit 1 phyllo sheet in the bottom of a lightly greased 13x9 dish, trimming to fit if needed.
- 3
Brush well with melted butter. Continue with 7 more sheets, brushing each sheet well with butter.
- 4
If butter hardens, just microwave briefly to soften. Scatter a generous 1/3cup nut mixture over phyllo.
- 5
Add 2 more sheets, brushing each well with butter. Add another 1/3 cup nut mixture and continue layering until all nut mixture is used, finishing with a layer of remaining phyllo, brushing each sheet with melted butter.
- 6
Place baklava in freezer for 10 minutes for easier cutting. Slice in 2" wide diamond-shaped pattern. (or squares if that is easier).
- 7
Set baking dish on middle oven rack and place a shallow pan of water underneath. Bake for 2hrs and 10 minutes or until golden brown.
- 8
Frozen baklava can be baked uncovered the same way for 2 and 1/2 - 3hrs. or until golden brown.
- 9
Combine remaining 2/3 cups sugar, 2 cups water, honey and lemon juice in a large saucepan.
- 10
Bring to boil over high heat, reduce to low and simmer uncovered 20 minutes. Pour into spouted measuring cup and cool to room temperature.
- 11
Drizzle syrup evenly over baklava. Cool to room temperature, cover loosely with foil and let stand overnight before serving.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
