Recipe

Pistachio Baklava Recipe

	Hooch / All my dishes 8 months ago Martha Stewart recipe..This is a twist on the popular Middle Eastern dessert. In the traditional baklava, nuts are layered between buttered paper-thin sheets of phyllo. Instead, to save time, we rolled up the sheets and cut them crosswise into ribbon... More Prep:25m Cook:45m Servings:8	Hooch
	baklava pistashio

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Ingredients

1/3 cup honey

1/3 cup sugar

1 (3-inch long) strip of lemon zest

1 cinnamon stick

1/2 cup unsalted butter, melted, plus more for the pan

1 (16 ounce) package frozen phyllo, thawed overnight in refrigerator

1 cup shelled salted pistachio nuts, finely ground in food processor

Orange slices (optional)

Directions

Preheat oven to 350 degrees F. In a small saucepan, combine honey, sugar, 1/3 cup water, lemon zest, and cinnamon. Bring to a boil, stirring until sugar has dissolved. Remove syrup from heat; set aside.

Butter bottom and sides of an 8-inch square baking dish. Cut two 8-by-13-inch sheets of parchment paper; line bottom and sides of dish, overlapping sheets in a crisscross pattern, leaving an overhang.

Unroll phyllo sheets on a flat surface; lift the top half, and carefully roll into a tight tube. Using a sharp knife, cut crosswise to make 1-inch-wide ribbons. Roll remaining phyllo sheets, and store, tightly wrapped in plastic, in refrigerator up to a week.

In a large bowl, unroll and loosen phyllo ribbons. Using your hands, gently toss with butter and all but 2 tablespoons pistachios; press firmly into prepared baking dish. Bake until lightly browned, about 45 minutes.

Remove zest and cinnamon stick from syrup; discard. Reheat syrup over medium heat; pour over the hot pastry. Sprinkle with remaining 2 tablespoons pistachios; let cool completely.

Using paper overhang, lift baklava onto a cutting board. Remove paper. With a sharp knife, gently cut into 8 triangles; transfer to a serving dish. Serve with orange slices, if desired. If not serving right away, leave in dish. Cover with plastic; store at room temperature up to 3 days.

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Comments

suzalleogram 8 months ago said:
Love baklava! Have never made it without cardamom- looks interesting :)

ahmed1 8 months ago said:
Not many people make the syrup with real honey,this is rich rich rich one.The cinnamon also is a great addition.Thanks for sharing.