Pistachio Baklava

 

PISTACHIO BAKLAVA

RECIPE GRABBED FROM BABISH

Ingredients:

1 package Phyllo Dough 

2 sticks unsalted, melted butter

SIMPLE SYRUP:

1 cup water 

1 cup honey

1 cup sugar

2 lemon slices

2 cinnamon sticks 

 FILLING:

I whole bag (12oz) shelled pistachios 

3 tblspoons sugar

1 tblspoon cinnamon

Method:

First, Thaw the dough as per box instructions.  I simply pulled mine at 4 am (babies) and I was ready to party at 7 am.

Next, start on your honey simple syrup. In a sauce pan mix the cups of honey, water, and sugar until its simmering, then remove from heat, throw in ya lemon slices and cinnamon and let it cool for an hour.

While that cools, pulse up your shelled pistachios with the tablespoons of sugar and cinnamon.  Until its like chunky sand.

When everything is cooled/thawed and ready to rock and roll, use your melted butter and grease up a casserole dish.  Start layering dough sheets with butter.  Drop, drop, drop and spread.  Babish did 6 sheets of butter and dough, then nuts, 3 sheets butter and dough then nuts, 3 sheets butter and dough, then nuts.....whatever :) Math is hard af.  Just use everything up.

Then chill everything for an hour so that the butter can re-solidfy.  That way you can make your desired baklava shapes.  Preheat at 350

Bake for 45 minutes.  When removed, pour you honey simple syrup in the cracks and let it absorb.  Allow this to sit for awhile, to let everything become greek as hell.

Eat.