Pistachio Baklava

Ingredients

• ¾ cup unsalted butter
• 2 cups roasted unsalted pistachios
• ¼ cup granulated sugar
• 1 teaspoon ground cinnamon
• 3 whole whole cloves
• 1 pound package phyllo dough sheets (thawed)
• 1 cup honey
• ½ cup water
• 2 tablespoons fresh lemon juice
• ½ teaspoon orange zest

Instructions

1. 1

   Make the syrup first so it cools completely before pouring over the hot baklava. In a small saucepan, combine 1 cup of honey, 0.5 cup of water, 2 tablespoons of fresh lemon juice, and 0.5 teaspoon of orange zest. Add 3 whole cloves to the pan. Bring to a simmer over medium heat, stirring occasionally, until the cloves have steeped and the syrup is fragrant, about 8-10 minutes. Remove from heat and let cool to room temperature, at least 20 minutes. You can prepare this while the baklava bakes.

2. 2

   Roughly chop 2 cups of roasted unsalted pistachios into pieces varying from fine crumbles to 1/4-inch chunks — you want texture, not uniformity. In a medium bowl, combine the chopped pistachios, 0.25 cup of granulated sugar, and 1 teaspoon of ground cinnamon. Toss until evenly distributed. Set aside.

3. 3

   Preheat your oven to 350°F. Melt 0.75 cup of unsalted butter in a small saucepan over low heat, then pour into a shallow bowl for easy brushing.

4. 4

   Lay out your phyllo dough on a clean counter and cover the stack with a slightly damp kitchen towel — phyllo dries out fast, and dry sheets will crack instead of staying pliable.

5. 5

   Using a pastry brush, lightly coat the bottom of a 9-by-13-inch baking pan with melted butter. This is your base layer and prevents sticking.

6. 6

   Begin layering: place one phyllo sheet in the pan (it's okay if it overhangs slightly), brush lightly with melted butter, then repeat with 3 more sheets, brushing each one. You now have a 4-sheet base that will give you crispy texture.

7. 7

   Sprinkle about one-third of your pistachio filling evenly across the 4 phyllo sheets. Then add 2 more phyllo sheets on top, brushing each with melted butter. Sprinkle another one-third of the filling. Top with 2 more phyllo sheets, butter each one, and finish with the remaining filling.

8. 8

   Finish with a final layer of 4 phyllo sheets, brushing each with melted butter. You should use about half the phyllo package total — if you have extra sheets, you can use them, just brush each one.

9. 9

   Using a sharp chef's knife, score the baklava into a diamond or square pattern, cutting all the way through to the bottom pan so steam can escape evenly and pieces separate cleanly. A classic diamond pattern is easiest: cut diagonal lines one direction at 1.5-inch intervals, then diagonals the opposite direction.

10. 10

    Place the pan in the preheated 350°F oven and bake for 35-40 minutes. You're looking for the top to turn deep golden-brown and you should hear a gentle crackling sound as the butter crisps the phyllo. If the top browns too quickly, loosely tent with foil for the final 10 minutes.

11. 11

    The moment the baklava comes out of the oven — while it is still very hot — immediately pour the cooled honey syrup evenly over the entire surface. The contrast between hot pastry and cool syrup is what lets the phyllo absorb the sweetness while staying crisp. You'll hear it sizzle slightly. Let sit for at least 10 minutes before serving so it soaks in.

12. 12

    Cut along your scored lines to separate the pieces, starting from the edges and working toward the center — the hot pan helps make clean cuts. Transfer each piece to a serving plate using a small spatula. Serve at room temperature or slightly warm, drizzled with any extra syrup from the pan.

Tools you’ll need

• 9-by-13-inch baking pan
• small saucepan
• medium mixing bowl
• pastry brush
• shallow bowl
• sharp chef's knife
• small offset spatula
• kitchen towel
• instant-read thermometer (optional)

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