Ingredients
Scale
- 1 package (16 oz) phyllo dough, thawed
- 2 cups shelled pistachios, finely chopped
- 1 cup unsalted butter, melted
- 1 cup honey
- 1/2 cup granulated sugar
- 1 tsp ground cinnamon
- 1/4 cup water
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- In a bowl, mix chopped pistachios with sugar and cinnamon. Set aside.
- Layer six sheets of phyllo in the dish, brushing each with melted butter.
- Spread half of the pistachio mixture over the phyllo, add three more buttered sheets, then layer the remaining nut mixture.
- Top with remaining phyllo sheets, brushing each layer with butter. Cut into diamond shapes before baking.
- Bake for 45 minutes or until golden brown.
- While baking, combine honey and water in a saucepan; heat until slightly thickened.
- Pour hot syrup over baked baklava immediately after removing from the oven.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 piece (50g)
- Calories: 250
- Sugar: 14g
- Sodium: 20mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 15mg