Almond Pistachio Baklava

Photo: psfreeman

The traditional Greek recipe calls for walnuts, but almonds and pistachios can be substituted with yummy results. Recipe published in Country Woman Christmas Annual 2007.

Yield: 4 servings ( Serving Size: dozen )
Community Recipe from

Recipe Time

Prep Time:
Cook Time:
Stand: 8 Hours


Ingredients

  • 3 3/4 cup(s) sugar, divided
  • 2 cup(s) water
  • 3/4 cup(s) honey
  • 2 tablespoon(s) lemon juice
  • 4 cup(s) unsalted pistachios
  • 3 cup(s) unsalted unblanched almonds
  • 1 1/2 teaspoon(s) ground cinnamon
  • 1/2 teaspoon(s) ground nutmeg
  • 1 3/4 cup(s) butter, melted
  • 3 package(s) (16 ounces each, 14-inch x 9-inch sheet size) frozen phyllo dough , thawed

Preparation

  1. • In a small saucepan, bring 2-3/4 cups sugar, water, honey and lemon juice to a boil. Reduce heat; simmer for 5 minutes. Cool.
  2. • In a food processor, combine pistachios and almonds; cover and process until finely chopped. Transfer to a large bowl. Stir in the cinnamon, nutmeg and remaining sugar; set aside. Brush a 15-in. x 10-in. x 1-in. baking pan with some of the butter. Unroll one package of phyllo dough; cut stack into a 10-1/2-in. x 9-in. rectangle. Repeat with remaining phyllo. Discard scraps.
  3. • Line bottom of prepared pan with two sheets of phyllo dough (sheets will overlap slightly). Brush with butter. Repeat layers 14 times. (Keep dough covered with plastic wrap and a damp towel until ready to use to prevent it from drying out.) Sprinkle with a third of the nut mixture.
  4. • Top with 15 layers of buttered phyllo dough and a third of the nut mixture; repeat layers. Top with remaining phyllo dough, buttering each layer.
  5. • Using a sharp knife, cut into 1-1/2-in. diamond shapes. Bake at 350° for 35-40 minutes or until golden brown. Place pan on a wire rack. Slowly pour cooled sugar syrup over baklava. Cover and let stand overnight. Yield: 44 servings.
February 2013

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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