Golden flaky baklava pistachios (Printer-Friendly Version)
Flaky layers filled with pistachios and nuts, sweetened with honey-lemon syrup for a rich, nutty treat.
# What You'll Need:
→ Pastry
01 -
1 package phyllo dough (16 oz), thawed
→ Nut Filling
02 -
2 cups finely chopped pistachios
03 -
1 cup finely chopped walnuts (optional)
04 -
1 teaspoon ground cinnamon
→ Butter
05 -
1 cup unsalted butter, melted
→ Syrup
06 -
1 cup granulated sugar
07 -
1 cup water
08 -
1/2 cup honey
09 -
1 tablespoon lemon juice
10 -
1 teaspoon rose water (optional)
→ Garnish
11 -
Crushed pistachios
# Steps to Follow:
01 -
Preheat oven to 350°F. Brush a 9×13 inch baking pan with melted butter to prevent sticking.
02 -
Combine chopped pistachios, optional walnuts, and ground cinnamon in a bowl until evenly mixed.
03 -
Unroll phyllo dough, cover with a damp towel to maintain moisture during assembly.
04 -
Place 8 sheets of phyllo in the pan, brushing each sheet generously with melted butter before adding the next. Sprinkle a thin layer of the nut mixture over the last sheet.
05 -
Add 2 more phyllo sheets, buttering each, followed by more nut mixture. Repeat layering and nut spreading until all nuts are used.
06 -
Complete with a final 8 layers of buttered phyllo sheets on top of the nuts.
07 -
Using a sharp knife, cut the assembled layers into diamond or square shapes to facilitate even baking and serving.
08 -
Bake in preheated oven for 45 to 50 minutes until the top is golden brown and crisp.
09 -
While baking, combine sugar, water, honey, lemon juice, and optional rose water in a saucepan. Bring to a boil, then reduce heat and simmer for 10 minutes.
10 -
Remove baklava from oven and immediately pour warm syrup evenly over the hot pastry layers.
11 -
Allow baklava to cool completely before garnishing with crushed pistachios and serving.
# Additional Tips:
01 -
Cover phyllo dough with a damp cloth at all times to prevent drying out during assembly.