Cypriot Baklava with Honey and Pistachios
This Cypriot Baklava with Honey and Pistachios is a traditional Mediterranean dessert that infuses the nutty richness of pistachios with the sweet allure of honey, all wrapped in flaky phyllo pastry.
Equipment
- 9x13 inch baking dish
- Pastry brush
- Mixing bowl
- Saucepan
- Sharp knife
Ingredients
- 1 lb Phyllo dough 450 grams
- 1 cup Unsalted butter, melted 240 ml
- 3 cups Pistachios, finely chopped 360 grams
- 1 tsp Ground cinnamon 2.6 grams
- 1 cup Honey 340 grams
- 1/2 cup Water 120 ml
- 1 cup Granulated sugar 200 grams
- 1 tbsp Lemon juice 15 ml
- 1 tsp Orange blossom water optional, 5 ml
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish with some of the melted butter.
- Prepare the filling by mixing the finely chopped pistachios with the ground cinnamon in a bowl, setting aside a handful for garnishing.
- Begin assembling the baklava by laying down a sheet of phyllo dough into the baking dish and brushing it liberally with melted butter. Repeat this process, layering and buttering, until you have placed half of the phyllo sheets.
- Evenly spread the pistachio and cinnamon mixture over the phyllo layers.
- Continue layering and buttering the remaining phyllo sheets on top of the pistachio layer.
- Using a sharp knife, cut the baklava into diamond or square shapes, ensuring the knife reaches the bottom of the dish.
- Bake in the preheated oven for about 50 minutes to 1 hour, or until the baklava is golden and crisp.
- While the baklava is baking, prepare the syrup. Combine the honey, water, sugar, and lemon juice in a saucepan. Bring to a boil, then reduce to a simmer for about 10 minutes. Stir in the orange blossom water if using, and remove from heat.
- Once the baklava is removed from the oven, immediately pour the prepared syrup over the hot baklava.
- Sprinkle the reserved chopped pistachios on top for garnish.
- Allow the baklava to cool completely at room temperature for several hours; this allows the syrup to soak in and the layers to settle.
- Once cooled, re-cut along the previous lines and serve.
Notes
Phyllo dough dries out quickly, so work swiftly or cover with a damp cloth while assembling. For best results, ensure the butter is evenly distributed when brushing the phyllo sheets. The baklava can be stored at room temperature, covered, for up to one week.