Friday, 06 November 2015 06:06



Yield: 24 3-inch Squares

1 3/4 Cups Sugar

3/4 Cup Water

1 Tbsp Lemon Juice

1 Tbsp Rose Water

In a small saucepan, combine the sugar, water, and lemon juice. Bring to a simmer and cook

about 5 minutes to dissolve sugar and thicken. Remove syrup from heat, stir in rose water, and

cool until needed.


1 lb Pistachios, shell off

2 Tbsp Sugar

1/2 tsp Cinnamon

1/4 Cup Water

In a food processor, pulse pistachios, sugar, and cinnamon until nuts are finely chopped. Add

water and process briefly to incorporate. The mixture should be fairly dense and sticky. Reserve

for later use.


2 Cups Clarified Butter

1/4 Cup Vegetable Oil

Generously brush a 13-inch x 17-inch sheet pan with clarified butter. Combine the rest of the

clarified butter with the vegetable oil.


1 lb Phyllo Dough

1 Cup Graham Cracker Crumbs

Working quickly, place a phyllo sheet on the sheet pan, brush it with butter, and give it a light

sprinkling of Graham cracker crumbs. Repeat until the phyllo is eight sheets thick.

Using both hands, crumble the reserved pistachio mixture over the phyllo in an even layer, being

sure to get the filling to the edges of the pan. Do not try to make the filling perfectly flat and do not

press down on it overly much or the baklava will be very dense after baking.


Place a piece of phyllo over the nut filling and gently press it into place. Brush the phyllo with

butter, sprinkle with Graham cracker crumbs, and cover with another layer of phyllo. Repeat until

the phyllo is eight layers thick. Butter the last sheet of phyllo, but do not put Graham cracker

crumbs on the top layer.


Trim the excess phyllo from the edges of the baklava with scissors or a very sharp knife. Using a

very sharp paring knife and cutting all the way down to the sheet pan, cut the baklava into 3-inch

squares. (You will be making four rows and six columns on the pan.)


Bake the baklava in a 325 degree F oven for 45 minutes. Turn the temperature to 400 degrees F

and continue baking until crisp and golden brown, about another 15-20 minutes. Remove the

baklava from the oven and pour the cooled syrup evenly over the top of the pastry. Let cool.

Serve at room temperature or chilled.

Read 1342 times Last modified on Friday, 06 November 2015 08:10
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