Ingredients
Scale
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- 1 package of phyllo dough (about 16 oz), thawed
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- 2 cups ground pistachios
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- 1 cup melted butter
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- 1 teaspoon ground cinnamon
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- 1 cup sugar
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- 1 cup water
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- 1 cup honey
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- 1 teaspoon vanilla extract
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- Chopped pistachios for garnish (optional)
Syrup Ingredients:
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- 1 cup granulated sugar
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- 1/2 cup water
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- 1/4 cup honey
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- 1 teaspoon vanilla extract (or 1/2 teaspoon vanilla bean paste)
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- Optional: 1 cinnamon stick or 1 strip of lemon peel for added flavor
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Instructions
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- Prepare the Phyllo: Preheat your oven to 350°F (175°C). Brush a 9x13 inch baking dish with melted butter. Layer half of the phyllo sheets in the dish, brushing each sheet with melted butter as you layer.
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- Mix the Filling: In a bowl, combine ground pistachios, cinnamon, and a few tablespoons of sugar. Spread this mixture evenly over the layered phyllo sheets in the baking dish.
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- Top with Phyllo: Continue layering the remaining phyllo sheets on top, again brushing each sheet with melted butter. Once all layers are assembled, cut the baklava into diamond or square shapes using a sharp knife.
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- Bake: Bake in the preheated oven for about 45-50 minutes, or until golden brown and crisp.
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- Prepare the Syrup: While the baklava is baking, combine sugar, water, honey, and vanilla in a saucepan. Bring to a boil, then reduce heat and let simmer for about 10 minutes. Remove from heat and let cool.
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- Finish the Baklava: Once the baklava is done baking, remove it from the oven and immediately pour the cooled syrup evenly over the hot baklava. Allow it to soak for several hours or overnight before serving.
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- Serve: Garnish with chopped pistachios, if desired, and enjoy the sweet, nutty goodness of your homemade baklava!
- Combine Sugar and Water:
In a medium saucepan, combine 1 cup of granulated sugar and 1/2 cup of water. Stir gently to dissolve the sugar. - Add Honey and Optional Flavors:
Add 1/4 cup of honey to the mixture. If desired, include a cinnamon stick or a strip of lemon peel for extra depth of flavor. - Simmer the Syrup:
Place the saucepan over medium heat and bring the mixture to a gentle simmer. Stir occasionally to ensure the sugar and honey are fully dissolved. - Cook to the Right Consistency:
Let the syrup simmer for about 10–15 minutes, or until it slightly thickens. Avoid boiling vigorously, as this can alter the texture. The syrup should coat the back of a spoon but remain pourable. - Add Vanilla:
Remove the saucepan from the heat and stir in 1 teaspoon of vanilla extract (or 1/2 teaspoon of vanilla bean paste). If you used a cinnamon stick or lemon peel, remove them at this stage. - Cool the Syrup:
Allow the syrup to cool for 10–15 minutes. It should be warm but not hot when poured over the baked baklava. - Pour Over Baklava:
Once your baklava is freshly baked and still hot from the oven, evenly pour the warm syrup over the top. Ensure it seeps into all the layers for maximum flavor and moisture.
- Prep Time: 30 minutes
- Cook Time: 50 minutes