Sticky Pistachio Cinnamon Baklava

Flaky, sticky, and sugary: This Greek treat is dessert perfection
Baklava

Photo Modified: Flickr / Marc Kjerland / CC BY-SA 3.0

Layers of phyllo dough are piled high with melted butter, ground nuts, and cinnamon, before being doused with a sticky, intense honey-sugar syrup.

This recipe is courtesy of Food Network.

40
Servings
249
Calories Per Serving
Deliver Ingredients

Ingredients

For the baklava

  • 1 Pound pistachios, coarsely ground
  • 1/2 Teaspoon ground cinnamon
  • 1 Cup breadcrumbs
  • 4 sticks unsalted butter, melted
  • 16 sheets phyllo dough, thawed (if frozen), cut in half

For the syrup

  • 3 Cups sugar
  • 6 Ounces clear honey
  • 1 1/2 Cup water
  • 1 fresh lemon juice

Directions

For the baklava

Position a rack in the lower third of the oven. Preheat the oven to 350 degrees F.

In a medium bowl, combine the pistachios, cinnamon, and breadcrumbs.

Brush a 9”x13” baking dish with some melted butter. Layer 10 pieces of phyllo into the dish, brushing each piece with melted butter before adding the next. Keep the remaining dough covered with a damp towel while you do this.

Sprinkle a quarter of the nut mixture on top of the dough.

Layer 4 pieces of phyllo on top of the nuts, brushing each with butter before adding the next.

Sprinkle another quarter of the nut mixture on top of the dough. Repeat the layering of 4 pieces of dough and topping with nuts twice more.

Layer the remaining 10 pieces of dough on top of the final layer of nuts, brushing each piece with melted butter. Brush the top piece with extra butter.

Cut the baklava into strips 1 ½ inches wide. Then cut to make diagonal slices, about 1 ½ inches apart, to make a diamond pattern. Bake for about 1 hour, until golden.

For the syrup

In a medium saucepan, over a medium-high heat, bring the sugar, honey, and water to a boil. Let simmer for 10-15 minutes. Add the lemon juice and boil for 2 more minutes. Remove from the heat and let cool slightly.

When the baklava is cooked, pour the warm syrup over it, and let soak for 6 hours, or overnight.

Pistachio Shopping Tip

Whenever possible, purchase whole, not presliced or chopped nuts. They have a longer shelf life.

Pistachio Cooking Tip

Toasting your nuts helps release essential oils and intensifies their flavor.

Nutritional Facts

Total Fat
15g
23%
Sugar
20g
N/A
Saturated Fat
7g
33%
Cholesterol
24mg
8%
Protein
3g
7%
Carbs
28g
9%
Vitamin A
80µg
9%
Vitamin B6
0.2mg
10%
Vitamin C
1mg
2%
Vitamin D
0.2µg
N/A
Vitamin E
0.5mg
2.7%
Vitamin K
1µg
1%
Calcium
21mg
2%
Fiber
1g
6%
Folate (food)
8µg
N/A
Folate equivalent (total)
21µg
5%
Folic acid
8µg
N/A
Iron
0.9mg
4.7%
Magnesium
17mg
4%
Monounsaturated
5g
N/A
Niacin (B3)
0.6mg
3.2%
Phosphorus
69mg
10%
Polyunsaturated
2g
N/A
Potassium
134mg
4%
Sodium
59mg
2%
Sugars, added
18g
N/A
Thiamin (B1)
0.2mg
11.1%
Trans
0.4g
N/A
Zinc
0.3mg
2.3%