Ingredients
- 1 cup blanched almonds
- 1/2 pound phyllo dough
- 1/2 cup shelled roasted salted pistachios
- 1/2 teaspoon cinnamon
- 2 tablespoon sugar
- 8 tablespoon unsalted butter
- 1 cup blanched almonds
- 1/2 pound phyllo dough
- 1/2 cup shelled roasted salted pistachios
- 1/2 teaspoon cinnamon
- 2 tablespoon sugar
- 8 tablespoon unsalted butter
- 3/4 cup sugar
- 3/4 cup water
- 1 teaspoon honey
- 1/2 teaspoon orange extract
- 1 teaspoon freshly squeezed lemon juice
Preparation
Baking Directions:
1.Preheat oven to 400 degrees on the regular bake setting.
2.Coarsely chop the almonds and pistachios.
You can do this in a food processor, but be careful not to pulverize the nuts.
The chopped pieces should be about the size of short-grained rice.
Transfer the nuts to a bowl and add the cinnamon and 2 tablespoons sugar.
Mix well.
3.Melt the butter in the microwave or over a low heat.
Place a sheet of phyllo dough on a baking tray and brush it with some melted butter.
Place another sheet over it and brush it with butter.
Continue until you have a total of 8 sheets of phyllo dough then sprinkle half of the nut mixture over the top layer.
Cover with 5 more sheets of buttered phyllo dough then sprinkle 3/4 of the remaining nut mixture on top.
Place 5 more sheets of buttered phyllo dough then cover with the remaining nut mixture.
Cut into 3-inch squares then cut each square diagonally to form triangles.
Place the tray in the oven and bake for 10 minutes.
Reduce the heat to 350 degrees and bake 15 more minutes.
4.While the baklava is baking, put all the ingredients for the syrup into a 1-quart saucepan and place over medium low heat.
Once the liquid begins to bubble, simmer for 10 minutes.
Remove from the heat.
5.When the baklava is out of the oven, let it rest for 10 minutes then brush the syrup over it.
Serve at room temperature or chilled.
