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Nutritional Guidelines (per serving) | |
---|---|
206 | Calories |
10g | Fat |
27g | Carbs |
3g | Protein |
Nutrition Facts | |
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Servings: 16 | |
Amount per serving | |
Calories | 206 |
% Daily Value* | |
Total Fat 10g | 13% |
Saturated Fat 4g | 22% |
Cholesterol 15mg | 5% |
Sodium 138mg | 6% |
Total Carbohydrate 27g | 10% |
Dietary Fiber 1g | 5% |
Protein 3g | |
Calcium 15mg | 1% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
Try this nutty variation of a traditional classic Middle Eastern dessert. Baklava is made with layered phyllo dough, a crisp flaky dough.
Ingredients
- 3/4 cup unsalted pistachio nuts (finely chopped)
- 1/2 cup butter (melted), plus more for brushing phyllo
- 1 (16-ounce) package phyllo dough (thawed)
- 1/3 cup sugar
- 1/3 cup honey
- 2 teaspoons cinnamon
- 2 teaspoons lemon juice
Steps to Make It
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Preheat oven to 350 F. Butter a 15 by 10 by 1-inch baking pan.
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In a bowl, combine pistachio nuts and butter.
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Take eight sheets of phyllo dough and layer them in the pan, spreading each sheet with melted butter as you go.
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Spread about half of the nut mixture over the phyllo dough.
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Cover with a buttered sheet of phyllo dough.
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Layer five more sheets of phyllo dough, buttering each sheet as you layer.
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Add remaining nut mixture and layer with remaining sheets of phyllo dough, buttering each sheet.
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Using a knife, cut the baklava into 1 1/2-inch diamonds.
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Bake for 50 minutes or until golden brown.
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About 30 minutes before baklava is finished, combine sugar, honey, cinnamon, and lemon juice for glaze in a small saucepan.
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Bring to a boil, making sure that the sugar is completely dissolved.
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Reduce heat and allow the mixture to simmer for 5 minutes.
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When baklava is finished cooking, drizzle syrup over top.
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Let cool.
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Serve and enjoy.
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