Home Cookin': Pistachio Baklava with Orange Blossom Syrup | Kids VT | Seven Days | Vermont's Independent Voice

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Home Cookin': Pistachio Baklava with Orange Blossom Syrup 

Published October 24, 2016 at 9:21 p.m.

Page 2 of 2

click to enlarge Chopped pistachios - ASTRID LAGUE
  • Astrid Lague
  • Chopped pistachios
Pistachio Baklava with Orange Blossom Syrup
(Makes about 40 triangles)
1/2 cup melted butter
1 pound phyllo dough (one box), thawed
2 1/2 cups mixed nuts, chopped (I used pistachios and pecans)

Orange Blossom Syrup

2 cups granulated sugar
1 cup water
2-3 tablespoons orange blossom water
1/4 teaspoon ground cardamom

Preheat oven to 325 degrees.  

Brush a little melted butter on the bottom of a 13"-x-9" pan. Lay down a sheet of phyllo, then brush with a little butter. Lay another sheet on top, and brush with butter. Continue layering phyllo and brushing with butter until half the phyllo is used.

Top with chopped nuts.

Layer the remaining phyllo on top of the nuts, brushing each piece with butter once again, until all of the phyllo is used. Trim the edges to get rid of any excess phyllo. Brush the top layer with butter. Then, using a sharp knife, cut diagonal parallel lines through all the layers to form triangle-shaped portions.
click to enlarge Finished baklava - ASTRID LAGUE
  • Astrid Lague
  • Finished baklava

Bake, uncovered, for 50-60 minutes, until lightly browned.

Meanwhile, make the syrup. In a heavy saucepan, mix together the sugar and the water. Stir constantly until the sugar is dissolved and the syrup comes to a boil. Reduce the heat, stir in the orange blossom water and cardamom. Simmer for about 15 minutes, until slightly thickened. Leave to cool slightly while the baklava finishes baking.

When the baklava comes out of the oven, pour the syrup over the piping hot pastry. Put the baklava back into the oven for 3 to 5 minutes to help the syrup to soak in.

This article was originally published in Seven Days' monthly parenting magazine, Kids VT.

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