{"id":2371,"date":"2023-05-28T17:23:50","date_gmt":"2023-05-28T17:23:50","guid":{"rendered":"https:\/\/familyrecipesandmore.com\/wordpress\/?p=2371"},"modified":"2026-06-01T23:45:00","modified_gmt":"2026-06-01T23:45:00","slug":"pistachio-baklava","status":"publish","type":"post","link":"https:\/\/familyrecipesandmore.com\/wordpress\/pistachio-baklava\/","title":{"rendered":"Pistachio Baklava"},"content":{"rendered":"\n

From the kitchen of Stephanie Knewasser<\/h4>\n\n\n\n

16 oz pckg phyllo dough<\/strong><\/em> (NOT puff pastry)<\/p>\n\n\n\n

1 c butter, melted<\/strong><\/em><\/p>\n\n\n\n

1 lb pistachios<\/strong><\/em> (weight with shells), roasted, NO SALT. This is 2c shelled.<\/p>\n\n\n\n

1 tsp cinnamon<\/em><\/strong><\/p>\n\n\n\n

Preheat oven to 350.<\/p>\n\n\n\n

Brush bottom & sides of 9×13 pyrex pan with butter.<\/p>\n\n\n\n

Shell nuts & chop fine. Toss with cinnamon. Set aside.<\/p>\n\n\n\n

Unroll phyllo dough. If needed, cut whole stack in half, to fit pan.<\/p>\n\n\n\n

Cover unused phyllo with a damp cloth (to keep it from drying out while you work).<\/p>\n\n\n\n

Place 2 sheets of dough in pan, butter thoroughly.<\/p>\n\n\n\n

Repeat until you have 8 sheets layered.<\/p>\n\n\n\n

Sprinkle 2-3 Tbsp nut mixture on top. This will not completely cover the phyllo.<\/p>\n\n\n\n

Top with 2 sheets of dough, butter, nuts…<\/p>\n\n\n\n

Repeat until 6-8 sheets of phyllo are left.<\/p>\n\n\n\n

The top layer should be 6-8 sheets deep, butter.<\/p>\n\n\n\n

Use a very sharp knife to cut 4 rows.<\/p>\n\n\n\n

Then cut into diamonds or triangles.<\/p>\n\n\n\n

Cut all the way to the BOTTOM of the pan.<\/p>\n\n\n\n

Bake 50 minutes or until golden & crisp.<\/p>\n\n\n\n

While baklava is baking boil:<\/p>\n\n\n\n

1 c sugar<\/strong><\/em><\/p>\n\n\n\n

1 c water<\/strong><\/em><\/p>\n\n\n\n

When sugar is fully dissolved, add:<\/p>\n\n\n\n

1 tsp vanilla<\/strong><\/em><\/p>\n\n\n\n

1\/2 c honey<\/strong><\/em><\/p>\n\n\n\n

Simmer 20 minutes.<\/p>\n\n\n\n

Remove baklava from oven & immediately spoon sauce over it.<\/p>\n\n\n\n

Cool completely.<\/p>\n\n\n\n

Serve in cupcake papers.<\/p>\n\n\n\n

Freezes well.<\/p>\n\n\n\n

LEAVE UNCOVERED. IT GETS SOGGY WHEN COVERED.<\/p>\n\n\n\n

Makes 3 dozen.<\/p>\n","protected":false},"excerpt":{"rendered":"

Stephanie Knewasser<\/p>\n","protected":false},"author":1,"featured_media":2373,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"pgc_sgb_lightbox_settings":"","footnotes":""},"categories":[17,9],"tags":[57,182,242,159,525,414,106,41],"class_list":["post-2371","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-barcookies","category-cookies","tag-dessert","tag-greek","tag-honey","tag-nuts","tag-phyllo","tag-pistachio","tag-recipe","tag-stephanie-knewasser","latest_post"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t