Baklava is such a wonderful dessert. I love all versions, with all the different nuts, dates, chocolate, orange, etc. It is all good. I usually prefer to make mine with honey instead of the syrup. The syrup, to me, makes it too sweet and wet. I have made my honey versions for many years and people always tell me it is some of the best baklava they have ever eaten. So, if you are a traditionalist, stick to the syrup, but….but…if you want to try some yummy, make it with honey.

I also love all the shapes. Baklava can be made into many shapes. Typically you will see it in triangles. These rolled shapes are slightly easier to make and create a nice looking finger food. Mix it up and do a baklava tray with a variety of shapes and flavors. That would be such a nice addition to a dessert table.

Most people I have encountered are afraid to try to make baklava because of the phyllo dough. It looks scary. It is not. It is so easy and forgiving. With a few tips such as keeping it covered with a damp towel and thawing it according to package directions it really is very simple to work with. ENJOY!

Ingredients

  • 1 lb phyllo, thawed
  • 1 cup unsalted butter, melted
  • 2 cups ground pistachios
  • 1/2 sugar
  • 1 tsp cinnamon, optional
  • 8-12 oz honey, or make syrup. (If using syrup, see note below and omit honey.)

Instructions

  1. Thaw phyllo dough according to package directions.
  2. Preheat oven to 325F.
  3. If using syrup make that now. If using honey skip to next step.
  4. Brush butter all over the inside of a 9×13 baking dish.
  5. Mix pistachios, sugar and cinnamon together in a bowl.
  6. Place a piece of wax paper down to work on about the size of your phyllo sheets.
  7. Place one phyllo sheet on wax paper and drizzle with melted butter. (If a couple of sheets are stuck together use them as one sheet. It can also be helpful to have damp paper towel to lay over the phyllo as you work to keep it from drying out.)
  8. Sprinkle with 1 tbsp pistachios.
  9. Place another phyllo sheet on top and drizzle with butter. Lightly brush butter to spread it out.
  10. Sprinkle with another 1 tbsp pistachios.
  11. Roll up the nut filled dough starting at short side. Roll up like a long cigar.
  12. Using a sharp knife cut cigar roll into your desired size. In the photo above I cut them into 3 pieces each.
  13. Place baklava rolls into baking dish as you finish them.
  14. Repeat steps 6-12 until you run out of phyllo.
  15. Brush rolls with remaining melted butter.
  16. Bake on center oven rack 55-65 minutes or until golden brown.
  17. Meanwhile, just before you remove the baklava from the oven, melt honey on stove top in saucepan. Do not boil. Just heat on medium heat until thin. (If using syrup skip to next step.)
  18. Remove from oven and pour slightly melted honey or syrup over it.
  19. Allow to set at room temperature for about 2 hours.
  20. Garnish with remaining ground pistachios.
  21. ENJOY!

NOTE:

If you choose to use syrup instead of honey then omit the sugar and cinnamon from the pistachio mixture and simply use ground pistachios as your filling. To make the syrup combine 2 cups sugar and 1 1/2 cup water to saucepan. Bring to a boil. Reduce heat and stir until sugar is dissolved. Remove from heat and stir in 1 tbsp rosewater and 1/2 tsp pure vanilla extract. Set aside to cool completely.