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Perfect Mediterranean Honey Baklava Recipe with Pistachios

Mediterranean honey baklava - featured image
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A delicious and easy homemade Mediterranean baklava featuring crisp phyllo layers, rich pistachio filling, and a luscious honey glaze infused with lemon and cinnamon.

Ingredients

Scale
  • 1 package (16 oz / 450g) phyllo dough, thawed
  • 2 cups (about 280g) shelled and finely chopped pistachios
  • 1 cup (226g) unsalted butter, melted
  • 1 cup (340g) honey, preferably Mediterranean wildflower or orange blossom
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (120ml) water
  • 2 tablespoons fresh lemon juice
  • 1 cinnamon stick
  • 1/4 teaspoon ground cloves (optional)
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch (23×33 cm) baking dish with some melted butter.
  2. In a medium bowl, combine the finely chopped pistachios with 1/4 teaspoon ground cloves (if using). Set aside.
  3. Unroll the phyllo dough and lay it flat on a clean surface. Cover with a slightly damp kitchen towel to prevent drying.
  4. Place one sheet of phyllo in the baking dish and brush generously with melted butter. Repeat this process, layering and buttering each sheet until you have about 8 sheets layered.
  5. Spread a thin, even layer of the chopped pistachios over the buttered phyllo.
  6. Add two more phyllo sheets, each brushed with butter, then another layer of nuts. Repeat until all nuts are used, finishing with around 8 to 10 phyllo sheets on top, each buttered individually.
  7. Using a sharp knife, cut the assembled baklava into diamond or square shapes before baking.
  8. Bake in the preheated oven for 45-55 minutes until the top is golden brown and crisp.
  9. While baking, prepare the honey syrup by combining honey, sugar, water, lemon juice, cinnamon stick, and vanilla extract in a saucepan. Bring to a boil, then reduce heat and simmer gently for 10-15 minutes. Remove and discard the cinnamon stick.
  10. As soon as the baklava comes out of the oven, pour the hot syrup evenly over the entire dish.
  11. Let the baklava cool completely at room temperature for several hours or overnight to allow the syrup to soak in fully.

Notes

Keep phyllo sheets covered with a damp towel during preparation to prevent drying and tearing. Be generous with butter to ensure crisp layers. Pour hot syrup over hot baklava for best absorption. Let baklava rest several hours or overnight for optimal texture and flavor. Cutting before baking prevents cracking and messy serving.

Nutrition

Keywords: baklava, Mediterranean dessert, honey baklava, pistachios, phyllo dough, easy baklava recipe, homemade dessert

Find it online: https://lucydishes.com/perfect-mediterranean-honey-baklava-recipe-with-pistachios-easy-homemade-dessert/