Pistachio Baklava

From the kitchen of Stephanie Knewasser

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 9×13 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.


Makes 3 dozen.

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