|Nutritional Guidelines (per serving)|
|Servings: 1 pan baklava (16 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 10g||13%|
|Saturated Fat 4g||22%|
|Total Carbohydrate 27g||10%|
|Dietary Fiber 1g||5%|
|*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.
- 1/2 cup butter (melted)
- 1 (16-ounce) package phyllo dough (thawed)
- 3/4 cup unsalted pistachio nuts (finely chopped)
- 1/3 cup sugar
- 1/3 cup honey
- 2 teaspoons cinnamon
- 2 teaspoons lemon juice
Preheat oven to 350 F. Butter a 15-in. x 10-in. x 1-in. baking pan.
In a bowl, combine pistachio nuts and butter.
Take eight sheets of phyllo dough and layer them in the pan, spreading each sheet with melted butter. Spread about half of the nut mixture over the phyllo dough and cover with a buttered sheet of phyllo dough.
Layer five more sheets of phyllo dough, buttering each sheet. Add remaining nut mixture and layer with remaining sheets of phyllo dough, buttering each sheet.
Using a knife, cut the baklava into 1 1/2-inch diamonds.
Bake for 50 minutes or until golden brown.
About 30 minutes before Baklava is finished, combine sugar, honey, cinnamon, and lemon juice for glaze in a small saucepan. Bring to a boil, making sure that the sugar is completely dissolved. Reduce heat and allow the mixture to simmer for 5 minutes.
When Baklava is finished cooking, drizzle syrup over top and let cool.