Family Spice Recipes, Meal Planning & Fitness Advice

1. Preheat oven to 350ºF.
2. Spray 13-inch baking pan with cooking spray.
3. In a food processor grind until fine powder:
• 1 cup almond slivers
• 1 cup pistachio nuts, shelled
4. In a bowl combine:
• nut purée
• 1/2 cup granulated sugar
• 1 1/4 tsp cardamom, ground
5. Remove from freezer and unroll:
• 1 1-lb package of filo dough
6. Unroll filo and using kitchen shears, cut to fit baking pan.
7. Keep filo covered with wet paper towels to prevent drying and cracking.
8. Melt in the microwave:
• 1/4 lb butter, unsalted
9. Place 1 sheet of filo on the bottom of the greased pan.
10. Using a pastry brush, brush filo sheet completely with melted butter.
11. Repeat steps 8 & 9 for 2 more layers.
12. Evenly sprinkle approximately 1/4 cup of nut-sugar mix over third layer of butter coated filo.
13. Repeat steps 8 - 12, until all filo sheets are used, and ending with 3 layers of butter coated filo on top.
14. Using a sharp knife, carefully cut into small squares or diamonds.
15. Place in the oven and bake for 20 minutes, or until the baklava is golden brown.
16. Meanwhile, make the syrup by whisking together in a small saucepan over medium heat:
• 1 1/2 cups granulated sugar
• 1 cup water
• 1/2 cup rosewater
17. Bring to boil and cook for 15 minutes.
18. Remove from heat and set aside.
19. Remove baklava from oven.
20. Pour rosewater syrup evenly over the entire baklava.
21. Decorate top with:
• almond slivers
• pistachio nuts, ground
22. Let baklava sit and soak in the rosewater syrup for approximately 3 hours before removing from pan and serving.
23. Baklava can stored at room temperature covered for up to a week.

NEED NUTRITIONAL INFORMATION!

<back to the top>

<back to recipes>