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Pistachio-Walnut Baklava

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Pistachio-Walnut Baklava

Directions

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Ingredients :

  • ¾ cup white sugar
  • divided
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground cloves
  • 2 cups unsalted roasted pistachio nuts
  • finely chopped
  • 2 cups unsalted roasted walnuts
  • finely chopped
  • 1 (16 ounce) package frozen phyllo pastry sheets
  • thawed
  • 1 cup butter
  • melted
  • 1 ½ cups water
  • 1 cup honey
  • 1 lemon
  • juiced
  • 1 tablespoon orange blossom water
  • Methods :

  • Preheat the oven to 375 degrees F (190 degrees C). Line a9x-13-inch baking sheet with parchment paper.
  • Mix 1/2 cup sugar, cinnamon, and cloves in a small bowl. Mix pistachios and walnuts together in a separate bowl.
  • Unroll phyllo sheets on a damp towel on a cutting board and cover with a second damp towel to keep them from drying out. Brush parchment paper with melted butter and place 1 phyllo sheet on top. Brush the sheet with butter and layer another sheet on top. Continue layering until you have used about 1/3 of the phyllo, brushing butter between each layer. Sprinkle 1/2 of spiced sugar and nuts on top.
  • Continue layering another 1/3 of the phyllo sheets using the same method; sprinkle on remaining spiced sugar and nuts. Layer on the remaining 1/3 of the phyllo sheets and brush the top with butter. Fold over any overhanging phyllo dough and brush with butter to seal the edges.
  • Cut slashes 2 inches apart into the dough, then diagonally across to form 2-inch diamonds.
  • Bake in the preheated oven until golden brown and crisp, 30 to 35 minutes.
  • Meanwhile, make the honey syrup. Combine water, remaining 1/4 cup of sugar, honey, lemon juice, and orange blossom water in a small sauce pot. Bring to a boil, reduce the temperature, and simmer for 20 minutes. Remove from heat and let cool until baklava finishes baking.
  • Immediately pour the hot honey syrup over the baklava and let sit until syrup is completely absorbed, 4 hours to overnight. Cut into diamond pieces following the scores made before baking. Serve at room temperature.
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