Pistachio Baklava

READY IN: 3hrs 30mins
YIELD: 24 pieces




  • Preheat oven to 300.
  • Chop pistachios in food processor until finely chopped.
  • Add walnuts, 2/3 cup sugar, and cinnamon and process until the texture of coarse meal, pulsing out any lumps. Set aside.
  • Lightly fit 1 phyllo sheet in the bottom of a lightly greased 13x9 dish, trimming to fit if needed.
  • Brush well with melted butter.
  • Continue with 7 more sheets, brushing each sheet well with butter.
  • If butter hardens, just microwave briefly to soften.
  • Scatter a generous 1/3cup nut mixture over phyllo.
  • Add 2 more sheets, brushing each well with butter.
  • Add another 1/3 cup nut mixture and continue layering until all nut mixture is used, finishing with a layer of remaining phyllo, brushing each sheet with melted butter.
  • Place baklava in freezer for 10 minutes for easier cutting.
  • Slice in 2" wide diamond-shaped pattern. (or squares if that is easier).
  • At this point it my abe wrapped with heavy duty aluminum foil and frozen if desired.
  • Set baking dish on middle oven rack and place a shallow pan of water underneath.
  • Bake for 2hrs and 10 minutes or until golden brown.
  • Frozen baklava can be baked uncovered the same way for 2 and 1/2 - 3hrs. or until golden brown.
  • Combine remaining 2/3 cups sugar, 2 cups water, honey and lemon juice in a large saucepan.
  • Bring to boil over high heat, reduce to low and simmer uncovered 20 minutes.
  • Pour into spouted measuring cup and cool to room temperature.
  • Drizzle syrup evenly over baklava.
  • Cool to room temperature, cover loosely with foil and let stand overnight before serving.