|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 22g||28%|
|Saturated Fat 12g||61%|
|Total Carbohydrate 13g||5%|
|Dietary Fiber 1g||3%|
|Total Sugars 10g|
|Vitamin C 0mg||2%|
|*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.|
This traditional Turkish treat is beloved all over the world and especially in the Middle East and Northern Africa. Made out of pistachios, this nutty and sweet baklava has the perfect balance of crunchy and chewy. Although it's very rich, it's made of wholesome ingredients that make it a healthier alternative to other processed desserts laden with preservatives and artificial flavorings.
Our recipe requires very few ingredients other than the critically important phyllo dough, which you can easily find in any well-stocked grocery store in the freezer aisle, near the pie crusts and other pre-made doughs. The second most important ingredient for successful baklava is clarified butter or ghee, used to brush the dough and moisten the nuts. Plain melted butter can burn quickly and ruin the dessert. When making ghee, solids and water are removed and the resulting liquid is pure fat with a high smoking point, ideal for brushing this type of dough.
3/4 cup pistachio nuts, finely chopped
1 1/2 cups ghee, divided; plus more for greasing the pan
1 16-ounce package phyllo dough, thawed
For the Syrup:
1/3 cup sugar
1/3 cup honey
2 teaspoons ground cinnamon
2 teaspoons lemon juice
Gather the ingredients.
Preheat oven to 350 F. Grease a 15x10 x1-inch baking pan. In a bowl, combine pistachio nuts and 1/2 cup of ghee.
Take eight sheets of phyllo dough and layer them in the greased pan, brushing each sheet with melted butter as you go.
Spread about half of the nut mixture over phyllo dough.
Cover with six sheets of dough, brushing each with ghee as you layer.
Add remaining nut mixture and top with remaining sheets of phyllo dough, brushing each sheet with ghee.
Using a knife, cut baklava into 1 1/2-inch diamonds.
Bake for 50 minutes, or until golden brown on top.
While baklava bakes, combine sugar, honey, cinnamon, and lemon juice in a small saucepan. Bring to a boil, making sure that sugar is completely dissolved.
Reduce heat and allow mixture to simmer for 5 minutes. Allow syrup to come down to room temperature before using.
When baklava is done, take it out of oven and allow it to cool.
Once syrup is tepid, drizzle it on top of baklava. Let baklava rest for 6 to 8 hours so it soaks up syrup and flavors develop further.
Can I Use a Different Nut?
Either because of an allergy to pistachios or because you don't like pistachios, it is possible to use other nuts. Although pistachios are the number one nut for making baklava, walnuts come in a close second. For our recipe, simply replace the same amount of pistachios with finely chopped walnuts and follow the instructions without making any further changes. The walnut baklava is as delicious and moist as the original one.
How to Store Baklava
Baklava can be kept at room temperature for up to 10 days. Don't cover it or wrap it tightly because the phyllo dough will become soggy, taking away the characteristic crispiness of the dessert. Place it in a plastic or glass container with a lid. If you don't mid a chewier texture and want to preserve the baklava for longer, place it in the refrigerator for up to 2 weeks.
If you have too many leftovers, go ahead and freeze your baklava. To do so, wrap it tightly in plastic wrap and keep it in the freezer for up to 3 months. Thaw it overnight in the refrigerator and allow it to come up to room temperature before eating.