Silky Almond and Honey Baklava with Pistachios
30m PREP
45m COOK
12 SERVINGS
290 CAL/SERV
Overview
A delightful and rich dessert featuring layers of crisp phyllo pastry, filled with a luscious almond and pistachio mixture, and drizzled with fragrant honey syrup.
Macronutrients per serving
54
grams
Protein
4.0g 7%
Fat
17.0g 31%
Carbs
33.0g 61%
Rich in nutrients
Vitamin E
15% DV
Protects cells from oxidative damage
Magnesium
10% DV
Supports muscle and nerve function
Copper
20% DV
Helps form healthy red blood cells
Omega-3
5% DV
Supports heart health
Antioxidants
10% DV
Protects against free radicals
Ingredients
Main Ingredients
- 1 package phyllo dough thawed
- 1 cup almonds finely chopped
- 1 cup pistachios finely chopped
- 1 teaspoon cinnamon
- 1 cup unsalted butter melted
Honey Syrup
- 1 cup honey
- 1 cup water
- 1 cup sugar
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Instructions
- 1 Preheat your oven to 350°F (175°C).
- 2 In a bowl, combine the chopped almonds, chopped pistachios, and cinnamon.
- 3 Brush a 9x13 inch baking dish with some of the melted butter.
- 4 Layer two sheets of phyllo dough in the dish, brushing with melted butter. Repeat until you have 8 sheets layered.
- 5 Spread a third of the nut mixture evenly over the phyllo.
- 6 Continue layering phyllo, butter, and nuts until all the nuts are used, finishing with 8 layers of phyllo on top.
- 7 Cut the baklava into diamond or square shapes before baking.
- 8 Bake for 45 minutes or until golden brown and crisp.
- 9 While the baklava is baking, combine honey, water, sugar, and lemon juice in a saucepan. Bring to a boil, then reduce heat and simmer for 10 minutes. Stir in vanilla extract and remove from heat.
- 10 Once the baklava is done baking, immediately pour the hot syrup over it, ensuring even coverage.
- 11 Let the baklava cool completely to soak up the syrup before serving.