Description
Lebanese baklava with pistachios is a heavenly combination of crispy, buttery layers of phyllo dough, sweetened with a luscious honey syrup and generously filled with crunchy pistachios.
Ingredients
Scale
- 1 package of phyllo dough (16 oz)
- 1 cup unsalted butter, melted
- 2 cups unsalted pistachios, finely chopped
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 cup rose water (optional)
- 1/4 cup honey (optional)
- 1/4 cup lemon juice (optional)
- 1 tablespoon orange blossom water (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Thaw the phyllo dough according to package instructions and keep it covered with a damp cloth.
- In a bowl, mix chopped pistachios, sugar, cinnamon, and cloves. Set aside.
- Brush a 9×13 inch baking dish with melted butter.
- Layer 8 sheets of phyllo dough in the dish, brushing each with butter.
- Spread half of the pistachio mixture evenly over the phyllo.
- Layer another 8 sheets of phyllo, brushing each with butter.
- Spread the remaining pistachio mixture and top with remaining phyllo sheets, buttering each.
- Cut the baklava into diamond or square shapes.
- Bake for 45 minutes or until golden brown and crisp.
- Meanwhile, in a saucepan, combine honey, lemon juice, rose water, and orange blossom water. Bring to a boil, then simmer for 10 minutes.
- Once baklava is out of the oven, immediately pour hot syrup over it and let it soak as it cools.
Notes
Use fresh pistachios and pour hot syrup over freshly baked baklava for the best absorption and crispiness.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 piece
- Calories: 250
- Sugar: 18g
- Sodium: 45mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 20mg
Keywords: baklava, Lebanese dessert, pistachios, phyllo dough, honey syrup