Pistachio Baklava
A nutty variation of classic Middle Eastern baklava features layered phyllo dough with pistachio filling, finished with a sweet syrup.
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Instructions
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Preheat the oven to 350 F and grease a 15x10x1-inch baking pan.
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Combine pistachio nuts and 1/2 cup ghee in a bowl.
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Layer 8 phyllo sheets in the greased pan, brushing each with melted butter.
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Spread half of the nut mixture over the phyllo.
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Cover with 6 phyllo sheets, brushing each with ghee.
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Add the remaining nut mixture, then top with the remaining phyllo sheets, brushing each with ghee.
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Cut the baklava into 1 1/2-inch diamonds.
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Bake for 50 minutes or until golden brown.
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While baking, combine sugar, honey, cinnamon, and lemon juice in a saucepan; boil until sugar dissolves, then simmer for 5 minutes and cool to room temperature.
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After baking, cool the baklava, then drizzle with the tepid syrup.
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Let the baklava rest for 6 to 8 hours to soak in the syrup.