Photo by Gwénaël Le Vot
MAKES 24–30 PIECES
1 pound pistachio nuts
¼ cup sugar
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
1 cup butter, melted
1 roll phyllo dough (20 sheets)
1/3 cup sugar
1/3 cup honey
2 tablespoons fresh lemon juice
½ tablespoon ground cinnamon
Chopped pistachios for garnish
Preheat oven to 350 F. Spray a 13-by-9-inch baking pan with cooking spray.
In a food processor, pulse pistachios, sugar, cinnamon and cloves. In a small bowl or cup, melt butter in microwave.
Place phyllo dough on a clean, dry, flat surface or large cutting board, and cover with a damp towel to prevent it from drying out. Layer eight sheets of dough in baking pan one at a time, brushing each layer with butter. Cover with 1/3 of nut mixture. Layer two more sheets of dough, brushing each with butter, and cover with another 1/3 of nut mixture. Repeat two more sheets of dough, brushing each, and cover with remaining 1/3 of nut mixture. Cover with remaining eight sheets of dough, brushing each sheet with butter. Using a sharp knife, cut baklava into 1½-inch diamonds or squares. Bake 30–35 minutes or until golden brown.
While baklava is baking, make syrup. In a medium saucepan over medium heat, combine sugar, honey, lemon juice and cinnamon. Bring to a boil and reduce heat to low; simmer 5–7 minutes, until slightly thickened. Stir occasionally to prevent mixture from boiling over. Drizzle over hot baklava and let cool completely. Garnish with pistachios.
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Recipe tip
Keep phyllo dough covered. Phyllo dough dries out very quickly. While you are working with it, keep the dough covered with a damp towel. You can use double- or triple-folded damp paper towels. Work very quickly and uninterrupted—phyllo dough needs your full attention, so don’t try to juggle multiple projects in the kitchen while you are working with it.
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