Baklava
Paper-thin phyllo layered with spiced pistachios and drenched in honey syrup. Shattering, sticky, and worth every layer.
Peek at the ingredients
Ingredients 9 ingredients
- 1 lb phyllo dough, thawed
- 3 cups pistachios, finely chopped
- 1 tsp ground cinnamon
- 1 cup unsalted butter, melted
- 1 1/2 cups sugar
- 3/4 cup honey
- 3/4 cup water
- 1 tbsp lemon juice
- 1 cinnamon stick
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Method
- 1
Make the syrup first so it cools. Simmer the sugar, honey, water, lemon juice, and cinnamon stick for 10 minutes. Remove from heat and cool completely.
- 2
Heat the oven to 350F. Toss the pistachios with the ground cinnamon.
- 3
Brush a 9 by 13 pan with butter. Lay in 10 sheets of phyllo, brushing each with butter. Work fast and keep the stack covered with a damp towel so it does not dry out.
- 4
Spread a third of the pistachios over. Add 8 more buttered sheets, another third of nuts, 8 more sheets, the last third of nuts, then 10 final buttered sheets. Butter the top generously.
- 5
Cut all the way through into diamonds or squares before baking. If you cut after, the top shatters.
- 6
Bake 35 to 40 minutes, until deeply golden and crisp.
- 7
Pour the cool syrup evenly over the hot baklava. It will sizzle. Cool at least 4 hours so the syrup soaks through every layer.
