traditional Greek Baklava, this recipe uses pistachio nuts instead of
walnuts. The syrup is different too in that it uses apricot nectar. This
is more like a Lebanese style Baklava. Be sure to keep a damp towel over
the Phyllo to avoid it drying.
Preparation Time: 30 minutes plus 2 1/2 hour baking Serving
Size: about 30 diamonds
- 1 pound Phyllo dough, thawed
- 1/2 pound unsalted butter, melted
- 2 cups pistachios, ground (12 ounces)
- 3 cups sugar
- 2 cups apricot nectar
- 2 tablespoons honey
- 1 tablespoon fresh lemon juice
|Follow directions on the Phyllo dough package
for thawing. Heat oven to 275°. Melt butter and use a pastry brush to grease
a 11x16 pan. Remove the Phyllo dough from the package and
lay out flat. Cover with a damp towel for the duration to avoid drying.
Place one sheet in the bottom of the pan and brush completely with
melted butter. Repeat this step, one sheet at a time, brushing each with
butter, until half of the total sheets remain. Spread ground nuts evenly
over the buttered sheets. Begin again to layer the sheets one at a time,
brushing with butter as before, until all sheets are used. Pour remaining butter,
if any at all, evenly over the top. Cut through the layers in
diagonal strips to form diamond shapes. Bake for 2 1/2 hours until golden,
watching closely the last 30 minutes to avoid overbrowning.
place sugar, apricot nectar, honey and lemon juice in a medium saucepan over
medium heat. Bring to a boil and then lower heat and simmer until it forms a
heavy syrup, about 20-25 minutes. Keep warm.
When Baklava comes out of the oven, begin to spoon the warm syrup over
the entire pastry. Slowly continue to spoon syrup over the pastry until it
stops absorbing the syrup. It is not necessary to use all of the syrup; some
will probably remain. Allow to sit and cool for several hours before