Reviews (1) Add Rating & Review 9 Ratings 5 star values: 1 4 star values: 6 3 star values: 1 2 star values: 0 1 star values: 1 Martha Stewart Member Rating: Unrated 01/11/2009 this doesn't sound like baklava at all.
Back to Pistachio Baklava All Reviews for Pistachio Baklava - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Pistachio Baklava Credit: John Kernick Recipe Summary prep: 20 mins total: 3 hrs Servings: 8
Ingredients Ingredient Checklist 1/3 cup honey 1/3 cup sugar 3-inch-long strip lemon zest 1 cinnamon stick 1/2 cup (1 stick) unsalted butter, melted, plus more for the pan 1 box (1 pound) frozen phyllo, thawed overnight in refrigerator 1 cup (4.5 ounces) shelled salted pistachio nuts, finely ground in food processor Orange slices (optional)
Gallery Pistachio Baklava Credit: John Kernick
Recipe Summary prep: 20 mins total: 3 hrs Servings: 8
Gallery
Pistachio Baklava Credit: John Kernick
Pistachio Baklava
Credit: John Kernick
Pistachio Baklava
Recipe Summary prep: 20 mins total: 3 hrs Servings: 8
Recipe Summary
prep: 20 mins total: 3 hrs
Servings: 8
prep: 20 mins
total: 3 hrs
prep:
20 mins
total:
3 hrs
Servings: 8
8
Ingredients
Ingredients
- 1/3 cup honey 1/3 cup sugar 3-inch-long strip lemon zest 1 cinnamon stick 1/2 cup (1 stick) unsalted butter, melted, plus more for the pan 1 box (1 pound) frozen phyllo, thawed overnight in refrigerator 1 cup (4.5 ounces) shelled salted pistachio nuts, finely ground in food processor Orange slices (optional)
Directions
Preheat oven to 350 degrees. In a small saucepan, combine honey, sugar, 1/3 cup water, lemon zest, and cinnamon. Bring to a boil, stirring until sugar has dissolved. Remove syrup from heat; set aside.
Butter bottom and sides of an 8-inch square baking dish. Cut two 8-by-13-inch sheets of parchment paper; line bottom and sides of dish, overlapping sheets in a crisscross pattern, leaving an overhang.
Unroll phyllo sheets on a flat surface; lift the top half, and carefully roll into a tight tube. Using a sharp knife, cut crosswise to make 1-inch-wide ribbons. Roll remaining phyllo sheets, and store, tightly wrapped in plastic, in refrigerator up to a week.
In a large bowl, unroll and loosen phyllo ribbons. Using your hands, gently toss with butter and all but 2 tablespoons pistachios; press firmly into prepared baking dish. Bake until lightly browned, about 45 minutes.
Remove zest and cinnamon stick from syrup; discard. Reheat syrup over medium heat; pour over the hot pastry. Sprinkle with remaining 2 tablespoons pistachios; let cool completely.
Using paper overhang, lift baklava onto a cutting board. Remove paper. With a sharp knife, gently cut into 8 triangles; transfer to a serving dish. Serve with orange slices, if desired.
Reviews (1)
Add Rating & Review 9 Ratings 5 star values: 1 4 star values: 6 3 star values: 1 2 star values: 0 1 star values: 1
Martha Stewart Member Rating: Unrated 01/11/2009 this doesn't sound like baklava at all.
Reviews (1)
Add Rating & Review 9 Ratings 5 star values: 1 4 star values: 6 3 star values: 1 2 star values: 0 1 star values: 1
Add Rating & Review
9 Ratings 5 star values: 1 4 star values: 6 3 star values: 1 2 star values: 0 1 star values: 1
9 Ratings 5 star values: 1 4 star values: 6 3 star values: 1 2 star values: 0 1 star values: 1
9 Ratings 5 star values: 1 4 star values: 6 3 star values: 1 2 star values: 0 1 star values: 1
5 star values: 1 4 star values: 6 3 star values: 1 2 star values: 0 1 star values: 1
Martha Stewart Member Rating: Unrated 01/11/2009 this doesn't sound like baklava at all.Martha Stewart Member
Rating: Unrated 01/11/2009
this doesn’t sound like baklava at all.
Rating: Unrated
All Reviews for Pistachio Baklava
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Pistachio Baklava
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
