Description
A rich and flaky Middle Eastern dessert made with layers of crispy phyllo dough, a sweet pistachio filling, and a drizzle of honey syrup. Perfect for special occasions or as a delightful treat with tea or coffee.
Ingredients
Units
Scale
- Baklava:
- 1 package (16 oz) phyllo dough, thawed
- 2 cups pistachios, finely chopped
- 1/2 cup granulated sugar
- 1 tsp ground cinnamon
- 1 cup unsalted butter, melted
- Honey Syrup:
- 1 cup honey
- 3/4 cup water
- 3/4 cup granulated sugar
- 1 tbsp lemon juice
- 1 tsp vanilla extract
Instructions
- Preheat & Prepare:
- Preheat the oven to 350°F (175°C).
- Grease a 9×13-inch baking dish with butter.
- Prepare the Filling:
- In a bowl, mix chopped pistachios, sugar, and cinnamon.
- Layer the Baklava:
- Place one sheet of phyllo in the baking dish and brush with melted butter. Repeat until you have about 10 layers.
- Spread half of the pistachio mixture evenly.
- Layer another 8–10 sheets of phyllo, brushing each with butter.
- Add the remaining pistachio mixture.
- Top with another 10 layers of buttered phyllo.
- Cut & Bake:
- Use a sharp knife to cut the baklava into diamond or square shapes.
- Bake for 45–50 minutes or until golden brown.
- Make the Syrup:
- While the baklava bakes, combine honey, water, sugar, and lemon juice in a saucepan. Bring to a boil, then simmer for 10 minutes. Stir in vanilla.
- Assemble:
- Pour the warm syrup over the hot baklava immediately after it comes out of the oven.
- Allow it to cool completely before serving.
Notes
- Use a damp cloth to cover the phyllo sheets while working to prevent them from drying out.
- Let the baklava sit for a few hours (or overnight) to absorb the syrup fully.
- Store at room temperature for up to a week in an airtight container.
- Details
Nutrition
- Calories: ~250 kcal
- Sugar: 18g
- Sodium: 30mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
