- Prep time 30 minutes
- Total time 3 hours & 15 minutes
- Portion size 16 servings
- Credits : Canadian Living Magazine
Ingredients
Method
In food processor, pulse whole pistachios, icing sugar and cinnamon until consistency of coarse powder; set aside. Grease 7-inch square cake pan; set aside.
Melt butter in large microwavable measuring cup. Place stack of phyllo dough sheets on work surface; using sharp knife, slice lengthwise down centre. Remove excess dough to obtain two 7-inch squares of phyllo sheets. Place damp cloth over stacks of dough to prevent drying out. Preheat oven to 350°F.
Place one sheet of phyllo in prepared cake pan; brush with melted butter. Repeat with six sheets of phyllo and melted butter (gently warm the butter and add a little, if necessary). Spread half of the pistachio mixture over phyllo in pan. Top with seven layers of phyllo, layering with butter. Spread remaining pistachio mixture over sheets in pan. Top with remaining phyllo sheets, layering with butter.
Using sharp serrated knife and a ruler, cut into 16 squares. Bake until golden brown, about 40 minutes.
Remove baklava from oven and run knife through previously cut lines to separate pieces. Pour Honey Syrup over top. Sprinkle with ground pistachios. Let stand for at least 2 hours before serving. (Make-ahead: Can be stored in airtight container at room temperature for up to 4 days.)
Honey Syrup In small saucepan, bring 1/3 cup honey, 1/3 cup water, 1/3 cup granulated sugar, 1 tbsp lemon juice and pinch cinnamon to boil over high heat, whisking constantly. Reduce heat to low and simmer, stirring occasionally, for 5 minutes. Remove from heat; let cool slightly. Makes about 1 cup.
Nutritional facts Per serving: about
- Iron 0.8 mg
- Fibre 1 g
- Sodium 140 mg
- Sugars 13 g
- Protein 3 g
- Calories 210
- Total fat 12 g
- Cholesterol 25 mg
- Saturated fat 6 g
- Total carbohydrate 22 g
