A delicious Baklava recipe made with layers of phyllo dough, filled with a mixture of walnuts and pistachios, and sweetened with a rich syrup. This dessert is baked to a golden brown and garnished with crushed pistachios.
1: Prepare the syrup by combining the syrup ingredients in a pot and heating until it boils, then simmer for 15 minutes and cool completely.
2: Thaw the phyllo sheets and trim them to fit your baking pan, using about 30 sheets.
3: Cover the phyllo sheets with a damp cloth to prevent drying.
4: Prepare a 9”x 13”x 2” baking pan by brushing the interior with some melted butter.
5: Assemble the baklava by placing one sheet of phyllo in the pan and brushing it with melted butter, repeating until about 1/3 of the phyllo is used.
6: Evenly distribute about 1/2 of the nut mixture over the top layer of phyllo.
7: Continue with another 1/3 of the phyllo, brushing each layer with melted butter and adding the remaining 1/2 of the nut mixture on top.
8: Finish with the last 1/3 of phyllo, brushing each layer with melted butter.
9: Evenly distribute the remaining melted butter on the top layer.
10: Cut the pastry into square-shaped pieces with a sharp knife.
11: Bake at 350°F for 30 to 35 minutes or until lightly golden brown and edges are slightly crisp.
12: Spoon the cooled syrup over the hot baklava and let it cool uncovered for at least 4 hours.
13: Garnish with finely crushed pistachios if desired.
