| From the kitchen of Stephanie Knewasser. I found this recipe at allrecipes.com. This originates from a lady in Greece. It didn't specify which type of nut to use, but Scott had tasted Pistachio Baklava in Greek Town Detroit, which he always raved about, so I always use pistachios. |
| 16 oz pckg phyllo dough (NOT puff pastry) 1 c butter, melted 1 lb pistachios: roasted, no salt (weight with shells ) 1 tsp cinnamon 1 c water 1 c sugar 1 tsp vanilla 1/2 c honey Preheat oven to 350. Brush bottom & sides of 9x13 pyrex pan with butter. Shell nuts & chop fine. Toss with cinnamon. Set aside. Unroll phyllo dough. Cut whole stack in half, to fit pan. Cover unused phyllo with a damp cloth (to keep it from drying out while you work). Place 2 sheets of dough in pan, butter thoroughly. Repeat until you have 8 sheets layered. Sprinkle 2-3 Tbsp nut mixture on top. Top with 2 sheets of dough, butter, nuts... The top layer should be 6-8 sheets deep, butter. Use a very sharp knife to cut 4 rows. Then cut into diamonds or triangles. Cut all the way to the BOTTOM of the pan. Bake 50 minutes or until golden & crisp. While baklava is baking boil sugar & water until sugar is melted. Add vanilla & honey. Simmer 20 minutes. Remove baklava from oven & immediately spoon sauce over it. Cool completely. Serve in cupcake papers. Freezes well. LEAVE UNCOVERED. IT GETS SOGGY WHEN COVERED. Makes 3 dozen. |
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| Pistachio Baklava |
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