Pistachio and Honey Baklava
Layers of crisp phyllo dough, a rich pistachio filling, and sweet honey syrup come together in this classic dessert.
Ingredients
For the Baklava:
- 1 package 16 oz phyllo dough, thawed
- 2 cups 230g shelled pistachios
- ½ cup 100g granulated sugar
- 1 tsp ground cinnamon
- 1 cup 230g unsalted butter, melted
For the Honey Syrup:
- 1 cup 240ml honey
- ½ cup 100g granulated sugar
- ½ cup 120ml water
- 1 tbsp lemon juice
Instructions
Step 1: Make the Honey Syrup
- Start by preparing the honey syrup. In a medium saucepan, combine 1 cup of honey, ½ cup of granulated sugar, ½ cup of water, and 1 tablespoon of lemon juice.
- Heat the mixture over medium heat, stirring occasionally, until the sugar dissolves completely. Bring it to a gentle simmer, then remove it from the heat and let it cool completely. This step is crucial—pouring cool syrup over warm baklava ensures it soaks in properly without making the pastry soggy.
Step 2: Prepare the Nut Filling
- While the syrup is cooling, prepare the nut filling. In a food processor, combine 2 cups of shelled pistachios, ½ cup of granulated sugar, and 1 teaspoon of ground cinnamon.
- Pulse the mixture until the pistachios are finely chopped but not ground into a paste. You want a slightly coarse texture for the filling. Set the mixture aside.
Step 3: Assemble the Baklava
- Preheat your oven to 350°F (175°C). Brush a 9x13-inch baking dish with melted butter to prevent sticking.
- Unroll the phyllo dough and cover it with a damp kitchen towel to keep it from drying out. Place one sheet of phyllo in the baking dish and brush it generously with melted butter. Repeat this process, layering 8 sheets of phyllo in total, brushing each sheet with butter.
- Sprinkle ⅓ of the pistachio filling evenly over the phyllo layers. Add another 4 sheets of phyllo, brushing each with butter, then sprinkle another ⅓ of the filling. Repeat this process one more time, ending with a final layer of 8 sheets of phyllo. Brush the top layer generously with butter.
Step 4: Cut and Bake
- Using a sharp knife, carefully cut the baklava into diamond or square shapes. Make sure to cut all the way through to the bottom layer.
- Bake the baklava in the preheated oven for 45 minutes, or until it’s golden brown and crisp. Keep an eye on it toward the end of baking to prevent over-browning.
Step 5: Soak with Syrup
- As soon as the baklava comes out of the oven, pour the cooled honey syrup evenly over the top. You’ll hear a satisfying sizzle as the syrup soaks into the warm pastry.
- Let the baklava cool completely in the baking dish. This allows the syrup to fully absorb and the flavors to meld.
Step 6: Serve and Enjoy
- Once the baklava has cooled, use a sharp knife to re-cut the pieces along the pre-scored lines. Garnish with a sprinkle of chopped pistachios for a beautiful finishing touch.
- Serve the baklava at room temperature with a cup of coffee or tea. It’s the perfect balance of crisp, nutty, and sweet!
Notes
Nutritional Information (per piece):
Calories: 220
Fat: 12g
Carbs: 27g
Protein: 4g
Timing Breakdown
Prep Time: 30 minutes- This includes preparing the honey syrup, grinding the pistachios, and assembling the baklava layers.
- This is the time needed to bake the baklava until golden and crisp.
- This is the time required for the baklava to cool completely after baking and soaking with syrup.
- This includes prep, cooking, and cooling time.