Lemon-Pistachio Baklava

Name: Lemon-Pistachio Baklava
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Yield: 48 bars
Ingredients: 1 cup sugar; 1/2 cup water; 3 tablespoons honey; 1 1/2 teaspoons grated lemons, rind of; 1 tablespoon lemon juice; 1/2 teaspoon vanilla extract; 2 cups raw pistachios; 1/4 cup sugar; 2 teaspoons finely grated lemons, rind of; 1 cup unsalted butter, cut up; 24 sheets frozen phyllo dough, thawed

Submitted by seahorse73

"From Cooking Club of America. Pistachios are the preferred nuts for baklava in Turkey."

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Ready In:: 1hr 30mins
Ingredients:: 11
Yields:: 48 bars

ingredients

SYRUP
1 cup sugar
¹⁄₂ cup water
3 tablespoons honey
1 ¹⁄₂ teaspoons grated lemons, rind of
1 tablespoon lemon juice
¹⁄₂ teaspoon vanilla extract
FILLING
2 cups raw pistachios
¹⁄₄ cup sugar
2 teaspoons finely grated lemons, rind of
PHYLLO
1 cup unsalted butter, cut up
24 sheets frozen phyllo dough, thawed

directions

Combine all syrup ingredients in medium saucepan.
Bring to a boil over medium-high heat.
Reduce heat to medium or medium-low; gently boil 5 minutes or until slightly thickened.
Cool.
(Syrup will thicken as it cools.) Place half of the pistachios in food processor; process until finely chopped.
Repeat with remaining pistachios.
In medium bowl, combine all filling ingredients.
Heat butter in microwave-safe measuring cup in microwave on high 40 to 60 seconds or until melted; skim and discard foam off top.
Pour clear butter into small cup; discard remaining milky substance at bottom.
Heat oven to 350°F.
Butter 13x9-inch baking pan.
Unroll phyllo onto cutting board; cut to 13x9 inches.
Discard excess phyllo, or reserve for another use.
Cover phyllo with large dry towel.
Lay 1 phyllo sheet in bottom of pan; brush with butter.
Repeat, using 12 phyllo sheets.
Evenly sprinkle filling over phyllo.
Top with remaining 12 phyllo sheets, brushing each layer with butter.
Cut baklava crosswise into 1 1/2-inch strips, cutting all the way to bottom.
Cut diagonally to create diamond shapes, or cut into squares.
Bake 25 to 30 minutes or until slightly puffed and light golden brown.
Place on wire rack; immediately pour cooled syrup over baklava.
Cool completely.
TIP*Look for shelled pistachios that are not roasted and salted; they will have a brighter green color.

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Reviews

I made this for my Progressive Dinner group. We really enjoyed it. I added another set of layers in the middle. I couldn't find raw pistachios so I used cooked but soaked them and allowed them to dried before chopping them in the food processor. They were fine. My Greek mother-in-law always scored through the top of the phyllo before baking to allow for easier cutting at serving.

Norma M.
This was my first attempt at making Baklava and it turned out very nicely. My family really enjoyed it. It wasn't my favorite, but that's just because I'm not much of a "nut lover"...lol. I kept picking around the center and eating the pastry though... it was really light and flaky... and just the right amount of sweet... yummy,yummy...*smile*

Nastalya
This Baklava recipe is very good!!! I have received many wonderful comments from Turkish people who have tried it. I used a little less of the lemon grind and honey and a little more sugar, so it's not too lemony.

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