Family Recipes and more


  • Appetizers
    • dips
    • finger foods
    • frozen snacks
    • drinks
    • condiments
    • all appetizers
  • Breads
    • quick breads
    • yeast breads
    • breakfast
    • all breads
  • Cookies
    • Bar Cookies
    • Drop Cookies
    • Shaped Cookies
    • Candy
    • All Cookies
  • Desserts
    • Cakes & Cupcakes
    • Cheesecakes & Creamy
    • Pies
    • Crisps & Fruity
    • Frostings
    • All Desserts
  • Sides
    • Veggies
    • Starchy
    • Sweet
    • Meaty
    • All Sides
  • Main Dishes
    • Pasta & Sauces
    • Chicken
    • Pork
    • Beef
    • Soup
    • Fish
    • Other Main
    • All Main
  • more
    • ancestry
    • Old Photos
    • photos

Pistachio Baklava



From the kitchen of Stephanie Knewasser



_______________________________________


Walnuts are commonly used in baklava, but Scott loved the Pistachio Baklava we had in 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. This is 2c shelled.

1 tsp cinnamon


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:

1 c sugar

1 c water

When sugar is fully dissolved, add:

1 tsp vanilla

1/2 c honey

Simmer 20 minutes.

Remove baklava from oven & immediately spoon sauce over it.

Cool completely.

Serve in cupcake papers.

Freezes well.

LEAVE UNCOVERED. IT GETS SOGGY WHEN COVERED.


Makes 3 dozen.





Butter a 13x9 pan.



If the sheets are too large for the pan, cut to fit, doesn't need to be precise.



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.



Make 2 more cuts,
making 4 rows.



Cut on the diagonal.
This is tricky. Take your time.



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 soggy.