Pistachio Honey and Nutty Turkish Baklava RECIPE

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This recipe captures the essence of Turkish Baklava, a layered pastry filled with pistachios, drenched in a sweet honey syrup. The result is a delightful combination of crispy phyllo dough, nutty richness, and a touch of floral honey.

Ingredients

  • For the Baklava:
    • 1 pound phyllo dough (approximately 40 sheets), thawed according to package instructions
    • 1 cup unsalted butter, melted
    • 2 cups unsalted, shelled pistachios, finely ground
    • 1/2 cup granulated sugar
    • 1 teaspoon ground cinnamon
    • 1/4 teaspoon ground cardamom
    • 1/4 teaspoon ground cloves
  • For the Honey Syrup:
    • 1 cup granulated sugar
    • 1 cup honey
    • 1 cup water
    • 1 lemon, juiced

Instructions

  1. Make the Honey Syrup: Combine sugar, water, and lemon juice in a saucepan. Heat over medium heat, stirring occasionally, until sugar dissolves. Bring to a boil, then reduce heat and simmer for 15 minutes. Remove from heat and stir in honey. Set aside to cool slightly.
  2. Prepare the Nut Filling: In a large bowl, combine ground pistachios, sugar, cinnamon, cardamom, and cloves. Mix well.
  3. Assemble the Baklava: Preheat oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish. Brush a single sheet of phyllo dough with melted butter. Lay it flat in the prepared baking dish. Repeat with 5 more sheets of phyllo dough, brushing each sheet with butter.
  4. Sprinkle a generous layer of the nut mixture over the buttered phyllo dough. Top with another sheet of phyllo dough, brushed with butter. Repeat layering with phyllo dough, butter, and nut mixture, ending with a buttered sheet of phyllo dough on top.
  5. Using a sharp knife, carefully cut the baklava into desired shapes (diamonds are traditional).
  6. Bake for 45-50 minutes, or until golden brown and crispy.
  7. While the baklava is still hot, slowly pour the cooled honey syrup over the top, allowing it to soak in.
  8. Let the baklava cool completely at room temperature before serving. Enjoy!

Tips:

  • Phyllo dough dries out quickly. Keep it covered with a damp towel while working to prevent it from drying out and cracking.
  • If the phyllo dough becomes too dry or tears, simply brush a little water on the affected area to rehydrate it.
  • You can substitute walnuts or a mixture of nuts for the pistachios.
  • Baklava tastes even better after sitting for a day or two, allowing the flavors to meld.

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