• Pistachio Baklava

    Ingredients

    Yield: 18 servings. Serving size: 1 piece.

    • Ingredients
      Amount
    • Pistachios, toasted, finely chopped
      4 cups
    • Cinnamon, ground
      1 Tbsp.
    • Sugar
      ¼ cup
    • Canola oil
      1 cup
    • Phyllo
      1 lb.
    • Milk, whole
      ½ cup
    • Cloves, whole
      as needed

    Syrup

    • Ingredients
      Amount
    • Sugar
      1 cup
    • Water
      ½ cup
    • Honey
      ¼ cup
    • Cinnamon, ground
      2 tsp.
    • Vanilla extract
      1 tsp.

    Method

    1. For baklava: In small bowl, combine toasted pistachios, cinnamon and sugar and toss to mix evenly.
    2. Coat bottom and sides of 9 x 13-inch baking dish with canola oil. Cut all phyllo so it fits snugly in pan. Place one sheet of phyllo in dish and brush or spray with canola oil. Top with second sheet, brush or spray with canola oil, and then sprinkle with about 1/2 cup of pistachio mixture. Place another sheet of phyllo, brush or spray with canola oil, sprinkle with pistachio mixture, then sprinkle or brush some of milk evenly over top. Continue in this fashion, alternating between canola oil- and milk-brushed sheets and pistachio mixture until all phyllo is used; you will have about 8 to 10 layers. Brush top sheet with canola oil and refrigerate until firm, between 15 to 30 minutes.
    3. Cut dessert into 2-inch diamonds and stick whole clove into middle of each portion to hold dough phyllo and add flavor.
    4. Bake at 350 °F until golden brown, about 30 to 35 minutes.
    5. For syrup: Combine remaining ingredients for syrup, bring to simmer and cook for up to 10 minutes to thicken or until it has consistency of maple syrup. Pour syrup evenly over warm baklava, making sure syrup coats cooked phyllo. Cool thoroughly before serving.
     Cook’s note: Keep phyllo dough covered with a moist dish towel while using it to avoid drying it.