Pistachio Baklava
A delightful and elegant Middle Eastern dessert made with layers of flaky phyllo dough, ground pistachios, and drizzled with sweet honey syrup, perfect for any occasion.
Ingredients
Phyllo Layers
- 1 package 1 package phyllo dough (16 oz), thawed Keep covered with a damp towel to prevent drying out.
- 1 cup 1 cup melted butter Use unsalted butter for better control of flavor.
Filling
- 2 cups 2 cups ground pistachios Freshly ground, if possible, for the best flavor.
- 1 cup 1 cup sugar
- 1 tsp 1 tsp ground cinnamon Freshly ground is always better for a stronger flavor.
Syrup
- 1 cup 1 cup water
- 1 tsp 1 tsp vanilla extract Pure extract elevates the dish.
- 1/2 cup 1/2 cup honey Opt for raw honey for depth and character.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) while you prepare your ingredients.
- Unwrap the phyllo dough and keep it covered with a damp cloth to prevent it from drying.
Layering
- Brush the bottom of a 9x13 inch pan with melted butter. Lay down the first sheet of phyllo, brushing it with butter. Repeat this step, layering about 8 sheets.
- Evenly spread about half of the ground pistachios over the phyllo layers and sprinkle with some cinnamon.
- Add another 4-5 buttered phyllo sheets, then the remaining pistachios, and finish with another 8 layers of phyllo brushed with butter.
Baking
- Before baking, cut the baklava into diamond or square shapes.
- Bake for approximately 45-55 minutes, until the baklava is golden brown.
Syrup Preparation
- While it's baking, combine sugar, water, honey, and vanilla in a saucepan over medium heat. Bring to a gentle boil and simmer for 10 minutes.
- Once the baklava comes out of the oven, immediately pour the syrup over it, allowing time for it to soak in.
Cooling
- Let the baklava cool completely before serving to allow the syrup to set and enhance the flavors.
Notes
Store in an airtight container at room temperature for up to a week. You can assemble the baklava a day in advance, refrigerate it, then pour on the syrup post-baking.