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Ingredients
1 package of phyllo dough (about 450g), thawed
300g unsalted butter, melted
300g shelled pistachios, finely chopped
200g granulated sugar
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 tablespoon lemon juice
250ml water
200g honey
Optional: additional chopped pistachios for garnish
Instructions
- Preheat your oven to 160°C (320°F) and grease a square baking dish with butter.
- In a bowl, mix together the finely chopped pistachios, sugar, cinnamon, and cloves. This will be your filling mixture.
- Lay one sheet of phyllo dough in the greased baking dish and brush it generously with melted butter.
- Repeat the process, layering phyllo dough sheets and brushing each layer with butter, until you have used about half of the phyllo dough.
- Sprinkle half of the pistachio filling mixture evenly over the layered phyllo dough.
- Continue layering the remaining phyllo dough sheets on top of the pistachio filling, brushing each layer with melted butter.
- Once you've used all the phyllo dough, spread the remaining pistachio filling mixture evenly over the top layer.
- Using a sharp knife, cut the baklava into squares or diamond shapes, making sure to cut all the way through the layers.
- Bake the baklava in the preheated oven for 45-50 minutes, or until it turns golden brown and crispy.
- While the baklava is baking, prepare the syrup. In a saucepan, combine the water, honey, and lemon juice. Bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes, until slightly thickened.
- Once the baklava is out of the oven and still hot, pour the hot syrup evenly over the top, making sure to cover all the squares.
- Allow the baklava to cool completely in the baking dish, then carefully remove the squares and transfer them to a serving plate.
- Optionally, garnish the baklava squares with additional chopped pistachios for extra flavor and decoration
Don’t wait any longer and check it out. Recipe for :
* - approximate nutritional values
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