Honey Pistachio Baklava

Crispy layers of phyllo dough filled with crushed pistachios and walnuts, drenched in honey syrup.

Nutrition per serving

• 1 package (16 oz)Phyllo dough
• 1½ cupsPistachios, chopped
• 1 cupWalnuts, chopped
• 1 cupUnsalted butter, melted
• 1 cupSugar
• ¾ cupWater
• ½ cupHoney
• 2 tbspLemon juice
• 1 tspCinnamon
• 1 tbspRose water

1. 1

   Preheat oven to 350°F (175°C). Mix pistachios, walnuts, and cinnamon together.

2. 2

   Brush a 9x13 pan with butter. Layer 8 sheets of phyllo, brushing each with butter.

3. 3

   Spread a thin layer of nut mixture. Add 4 more sheets of phyllo, buttering each.

4. 4

   Repeat nut and phyllo layers until nuts are used up. Finish with 8 buttered phyllo sheets on top.

5. 5

   Cut into diamond shapes with a sharp knife before baking.

6. 6

   Bake for 45-50 minutes until golden and crisp.

7. 7

   While baking, simmer sugar, water, honey, and lemon juice for 15 minutes. Add rose water.

8. 8

   Pour cooled syrup over hot baklava immediately. Let soak for several hours before serving.

💡 Tips for Honey Pistachio Baklava

• • Bring dairy ingredients to room temperature before mixing for a smoother texture.
• • Roll citrus on the counter before juicing to get more juice out.

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