Pistachio Baklava
Traditional flaky pastry in Mediterranean region, pieces of phyllo dough, pistachio nut mixture, but made with Melt butter spread
Ingredients
- - Baklava: 1 cup pistachio, ground; 1 cup walnuts, ground; 1 tsp cinnamon; 1 cup bread crumbs; 1 cup Melt butter spread; 16 sheets phyllo dough
- - Syrup: 1 cup sugar; ¼ cup honey; 1 tbsp lemon, juice
- - Garnish: strawberries, rose; blueberries; cantaloupe, balled; honeydew, balled; bosc pear, balled
Directions
- Preheat oven to 350F. Combine cinnamon, nuts and bread crumbs in a bowl. set aside
- Brush a 9-by-13-inch baking dish with some butter. Layer 10 pieces of phyllo in the dish, brushing each piece with butter before adding the next (keep the remaining dough covered with a damp towel). Sprinkle a quarter of the nut mixture over the dough. Layer 4 pieces of phyllo on top, brushing each with butter before adding the next, sprinkle with another quarter of the nut mixture. Add 4 more phyllo pieces on top, brushing each with butter, then add another quarter of the nut mixture, 4 more pieces of phyllo with butter, and the remaining nuts.
- Layer the remaining 10 pieces of phyllo on top of the nuts, brushing each with butter; brush the top piece with extra butter. Cut into the baklava to make strips, about 1 1/2 inches wide. Then make diagonal slices, about 1 1/2 inches apart, to create a diamond pattern. Bake until golden, about 1 hour.
- Make syrup: add the sugar, honey, and 1 ½ cup water to a pot over medium heat and bring to boil. Cook for 10 minutes. add the lemon juice and boil for 2 minutes. cool slightly once done.
- Pour syrup over baklava and let it soak for at least 6 hrs or overnight uncovered. Garnish with nuts and fruit.
