|From the kitchen of Stephanie Knewasser. Walnuts are
commonly used in baklava, but Scott loved the Pistachio
Baklava from Greek Town, Detroit, so I use pistachios.
|16 oz pckg phyllo dough (NOT puff pastry)
1 c butter, melted
1 lb pistachios (weight with shells), roasted, NO SALT = 2c
1 tsp cinnamon
1 c water
1 c sugar
1 tsp vanilla
1/2 c honey
Preheat oven to 350.
Brush bottom & sides of 9x13 pyrex pan with butter.
Shell nuts & chop fine. Toss with cinnamon. Set aside.
Unroll phyllo dough.
If needed, cut whole stack in half, to fit pan.
Cover unused phyllo with a damp cloth (to keep it from drying
out while you work).
Place 2 sheets of dough in pan, butter thoroughly.
Repeat until you have 8 sheets layered.
Sprinkle 2-3 Tbsp nut mixture on top.
This will not completely cover the phyllo.
Top with 2 sheets of dough, butter, nuts...
Repeat until 6-8 sheets of phyllo are left.
The top layer should be 6-8 sheets deep, butter.
Use a very sharp knife to cut 4 rows.
Then cut into diamonds or triangles.
Cut all the way to the BOTTOM of the pan.
Bake 50 minutes or until golden & crisp.
While baklava is baking boil sugar & water until sugar is melted.
Add vanilla & honey.
Simmer 20 minutes.
Remove baklava from oven & immediately spoon sauce over it.
Serve in cupcake papers. Freezes well.
LEAVE UNCOVERED. IT GETS SOGGY WHEN COVERED.
Makes 3 dozen.
|I should have ground the nuts a bit more, but you can see how
the layers of dough and nuts work together.
|Butter a 13x9 pan.
|If the sheets are too
large for the pan, cut
|Cover unused phyllo
with a damp cloth or it
will dry out.
|Layer phyllo, butter,
phyllo, butter... ok for
edges to curl.
|I gently dab a silicone
pastry brush to apply
the melted butter.
|Sprinkle with crushed
nuts. It will be sparse.
|Cut down the center of
the length of the pan.
|Make 2 more cuts,
making 4 fairly even
|Cut on the diagonal.
This is tricky. Take
|Baked. It will be dry
until the sugar syrup is
poured over it.
|Pour the sugar syrup
over it & let it absorb.
Don't cover or it will get