Mar 3

Mar 3 Pistachio Baklava

Baklava is one of those desserts that I keep in my "nope, i could never make that, too many layers, too much work,if-it-requires-phyllo-then-no-way" back of my head recipe file. It's one of my favorite indulgences yet for some reason, I have been afraid to tackle this mysterious dessert until now. Well, I didn't start this blog to throw a slew of bizarre 2-ingredient cake recipes from Pinterest at you so, mysterious dessert no more. It's not as difficult as it appears, it just requires a small amount of patience, time, maybe some cursing, and accepting the fact that the phyllo will try it's very hardest to completely disintegrate on you. Don't let it win. If you outsmart it, the outcome is pretty much guaranteed to be delicious.

This Mediterranean dessert is made up of layers upon layers of flaky, buttery pastry that is usually filled with a nut mixture of either walnuts, pistachios, pine nuts, pistachios, almonds, and cinnamon. I love pistachios so I decided to make an all-pistachio version. All of this is baked and then soaked in a honey and sugar syrup which the nut mixture and phyllo absorbs. Resulting in a dense, chewy and utterly sinful dessert. Use salted butter and take it a step further by sprinkling a bit of sea salt on top and you have a perfect balance between salty and sweet. Our palates love to do that little dance between sweet and salty, it makes our taste buds happy. It's my little secret to taking a dessert from ordinary to extraordinary.

1

Position a rack in the lower third of the oven; preheat to 350 degrees F. Combine the nuts, cinnamon and graham cracker crumbs in a bowl.

2

Brush a 8x8-inch baking dish with some of the butter. Cut phyllo to size with a pizza cutter. Layer 10 pieces of phyllo in the dish, using a pastry brush to brush with butter before adding the next (keep the remaining dough covered with a damp towel, THIS IS IMPORTANT! ). Sprinkle a quarter of the nut mixture over the dough. Layer 4 pieces of phyllo on top, brushing each with butter before adding the next; sprinkle with another quarter of the nut mixture. Add 4 more phyllo pieces on top, brushing each with butter, then add another quarter of the nut mixture, 4 more pieces of phyllo with butter, and the remaining nuts. Layer the remaining 10 pieces of phyllo on top of the nuts, brushing each with butter; brush the top piece with extra butter. Cut into the baklava to make strips, about 1 1/2 inches wide. Then make diagonal slices, about 1 1/2 inches apart. Bake until golden, about 1 hour.

3

Bring the sugar, honey and 1 1/2 cups water to a boil in a saucepan over medium heat and cook,10 to 15 minutes., stirring frequently. Add the lemon juice and boil 2 more minutes, then cool slightly.

4

Pour the syrup over the warm baklava; let soak, uncovered, at least 6 hours or overnight. Garnish with nuts, and a light sprinkle of sea salt if desired.

WHAT DIET?

Pistachio Baklava

adapted from Michael Symon

For the Baklava:
1/2 pound raw, unsalted pistachios, coarsely ground, plus more for garnish
1/2 teaspoon ground cinnamon, or to taste
1/2 cup graham cracker crumbs
3 sticks salted butter, melted
1 package phyllo dough (thawed, if frozen),

For the Syrup:
1 1/2 cups sugar
3 ounces honey
2 tablespoons fresh lemon juice

Sea salt, to taste (optional)
Directions
Position a rack in the lower third of the oven; preheat to 350 degrees F. Combine the nuts, cinnamon and ground crackers in a bowl.

Layer the remaining 10 pieces of phyllo on top of the nuts, brushing each with butter; brush the top piece with extra butter. Cut into the baklava to make strips, about 1 1/2 inches wide. Then make diagonal slices, about 1 1/2 inches apart, to create a diamond pattern. Bake until golden, about 1 hour.

Meanwhile, make the syrup: Bring the sugar, honey and 1 1/2 cups water to a boil in a saucepan over medium heat and cook, 10 to 15 minutes. Add the lemon juice and boil 2 more minutes, then let cool slightly.

Pour the syrup over the warm baklava; let soak, uncovered, at least 6 hours or overnight. Garnish with nuts, and a light sprinkle of sea salt if desired.