Ingredients

• 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

Instructions

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

Posted by: danar