The People's Reciplex

Pistachio Baklava



    • 8 oz pistachios, chopped (Trader Joe’s pistachio nutmeats, roasted & salted)
    • 1/2 package phyllo dough (1/2 lb), thawed
    • 1/2 cup olive oil, plus 2 tablespoons
    • 12 oz honey (Trader Joe’s wildflower honey)
    • juice of half a lemon


  1. Preheat oven to 350 degrees
  2. Brush a coat of olive oil onto a 13 x 9 inch cake pan (or best fit for phyllo sheet size 15 x 10 inches)
  3. Stir 2 tablespoons olive oil in with the chopped pistachios
  4. Layer 8 sheets of phyllo into the pan, brushing olive oil on top of each one
  5. Spread half of the nuts over the 8th layer of phyllo
  6. Layer on 5 more sheets of phyllo, brushing olive oil onto each one
  7. Add the remaining nuts and layer 8 more sheets over them
  8. Cut the baklava into 1 ½ inch pieces
  9. Bake for 50 minutes or until golden brown
  10. Heat honey and lemon juice in a sauce pan and simmer for 2 minutes
  11. Drizzle the honey over the baklava and let it cool

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This entry was posted on Thursday, February 20th, 2014 at 9:17 pm and is filed under desserts.

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