WALNUT AND PISTACHIO BAKLAVA
Provided by Michael Symon
Categories Dessert Easter High Fiber Pistachio Walnut Party Phyllo/Puff Pastry Dough Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 32 pieces
Number Of Ingredients 14
Steps:
- For syrup:
- Combine all ingredients and 1 cup water in heavy medium saucepan. Bring to boil over medium-high heat, stirring until sugar dissolves. Reduce heat to medium and boil until syrup is reduced to generous 2 cups, about 15 minutes. Transfer to bowl and cool completely. DO AHEAD: Can be made 1 day ahead. Cover and chill.
- For baklava:
- Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 350°F. Spread walnuts on large rimmed baking sheet. Spread pistachios on another large rimmed baking sheet. Place nuts in oven and toast 5 minutes. Cool nuts. Transfer nuts to processor. Add 3/4 cup sugar, lemon peel, and ground cinnamon. Using on/off turns, blend until nuts are ground to medium-fine texture. Transfer nut mixture to large bowl; mix in dried apples.
- Place phyllo sheet stack on work surface; cover with sheet of plastic wrap, then damp kitchen towel. Brush 13 x 9 x 2-inch metal baking pan with some melted butter. Arrange 1 phyllo sheet in pan with half of phyllo sheet hanging over 1 long side. Brush phyllo in pan with some melted butter. Fold overhang over to make two 12 x 8 1/2-inch layers. Brush with some melted butter. Repeat stacking and buttering with 4 more phyllo sheets, making 10 layers total. Spread 1/3 of nut mixture (generous 2 cups) over phyllo in pan to within 1/2 inch of edge. Repeat layering 2 more times with 5 phyllo sheets and 1/3 of remaining nut mixture each time. Top with 5 more folded phyllo sheets. Using sharp knife, cut through top phyllo layers lengthwise (do not cut through to bottom of pan) to make 4 strips, then cut phyllo crosswise to make 16 rectangles. Bake until phyllo is golden, about 45 minutes.
- Gradually spoon cold syrup over hot baklava. Cool to room temperature. DO AHEAD: Can be made 1 day ahead. Cover; let stand at room temperature.
- Cut each baklava rectangle crosswise in half for total of 32 pieces. Transfer baklava to platter and serve.
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Andrew Diggs
[email protected]This was my first time making baklava, and it was a lot easier than I thought it would be. The baklava turned out great, and I will definitely be making it again.
Sheku Kanneh
[email protected]This baklava was amazing! I loved the combination of walnuts and pistachios, and the honey syrup was the perfect finishing touch. I will definitely be making this again and again.
Sardar Faizan
[email protected]The baklava was a bit dry, but it was still good.
Travel With taxi
[email protected]This baklava was a bit too sweet for my taste, but it was still good.
Ibr Mr
[email protected]This baklava is the best I've ever had! The combination of walnuts and pistachios is perfect, and the honey syrup is to die for.
keenya davis
[email protected]This baklava was easy to make and turned out so delicious! I will definitely be making it again.
Prince Asiedu
[email protected]I made this baklava for a party and it was a huge success! Everyone loved it.
SK BOY
[email protected]This baklava was amazing! I loved the combination of walnuts and pistachios, and the honey syrup was the perfect finishing touch. I will definitely be making this again.
Silvio Cepele
[email protected]The baklava was a bit dry. I think I should have used more butter.
David Atsebinoma
[email protected]This baklava was a bit too sweet for my taste, but it was still good. I think I would use less honey syrup next time.
kibraane boy
[email protected]The baklava was delicious! The walnuts and pistachios added a nice crunch, and the honey syrup was the perfect amount of sweetness. I would definitely make this again.
Loresly Espiritu
[email protected]This was my first time making baklava, and I was really happy with the results. The baklava was easy to make, and it turned out beautifully. I will definitely be making this again.
Kashifjan Kashifjan
[email protected]I've made this baklava a few times now, and it always turns out perfect. The instructions are easy to follow, and the baklava always comes out flaky and delicious.
MARCO “TOP LE GRAND” TOP LEGRAND
[email protected]This baklava was a hit at my party! Everyone loved the combination of walnuts and pistachios, and the honey syrup was the perfect finishing touch. I will definitely be making this again.