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Yummy baklava: flaky, nutty, honey syrup drenched goodness. Truth is it can definitely be one of those pastries that are hit or miss depending on where you get it. It can arrive either too dry or too soggy, but if you are lucky like I am you have discovered a go to place to get that perfectly balanced baklava. However, sometimes a girl just wants to be able to whip it up in the comfort of her own kitchen,and not have to make a trek out. To be honest baklava has always been one of those elusive pastries that has always intimidated me. I decided that it was time for me to put on my big girl pants and get over my fear. After reading several recipes I started to feel a bit more confident, and was ready to give it a go in my own kitchen. The results were stellar.


1 (16 ounce) package of phyllo dough (found in the freezer section of the grocery store)

2 cups ground pistachios (grinding them up with a coffee bean grinder works fabulously)

1 cup butter (melted)

1 teaspoon cinnamon

1 tablespoon white sugar

Syrup Ingredients:

1 cup water

1 cup white sugar

3/4 cup honey

1 teaspoon vanilla


Preheat oven to 350°F. Butter all sides of a 9×13 baking dish.

Begin preparing the syrup by placing the water and white sugar  in a saucepan. Bring to a boil cooking until the sugar is dissolved. Add honey and reduce heat let simmer for 20 minutes. Once complete remove from heat, add the vanilla, and allow it to cool completely.

Unroll phyllo dough and place a damp towel over it so it does not dry out.

In a bowl combine nuts, cinnamon & sugar.

Begin layering 2 sheets at the bottom of the prepared pan brushing the top with melted butter. continue doing this for 10 layers.

Then sprinkle 2-3 tablespoons of nut mixture. Top with two sheets of dough, butter and then nuts. Continue layering with nuts and dough. The final top layers should be 8-10 layers thick using the same method as the bottom 10 layers – with just 2 sheets of dough brushed with butter each layer.

Use a sharp knife to cut the dough into triangle shapes.

Bake 40 minutes or until golden brown.

Pour cooled syrup over the top. Let it cool.

~ Sarah



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