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Recipe Of The Month Back to Recipes
  • 2 Cups Sugar
  • 1 ½ Cups Water
  • ½ Cup Honey
  • 1 Teaspoon Orange Blossom Water or substitute vanilla
  • ¾ Pound Butter, clarified
  • 1 Pound Pistachios ground with 1 ½ cups sugar, 1 teaspoon clove, 1 tablespoon cinnamon, and zest of one orange
  • 1 Pound Phyllo dough
Bring 2 cups of sugar, water and honey to a boil and set aside to cool.

Preheat oven to 325 degrees.

Working with the phyllo sheets under a towel, lay one sheet of phyllo on the pan and brush with butter. Cut or fold the dough to fit your pan, just be sure to brush butter between each layer for a total of seven layers for the base. Spread half of the pistachio mix evenly and top with seven more layers of the phyllo dough. Repeate and cut to shape before baking one hour. Cover the pan with foil if the baklava browns too quickly. Pour cool syrup over the baklava and let stand until cool.

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