This lighter version of the classic Greek dessert—phyllo dough layered with honey, apricots, and pistachios—is rolled to make it easier to prepare and serve.

Martha Stewart Living, July 2003


Recipe Summary

Makes 16 pieces


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees, with rack in center. Butter an 8-inch square baking pan. In a small bowl, combine the pistachios, walnuts, apricots, currants, sugar, ginger, cinnamon, nutmeg, and salt.

  • On a large clean work surface, stack phyllo sheets; trim long side to measure 15 1/2 inches. Keep remaining phyllo covered with a damp kitchen towel, and then plastic wrap. Lay out 1 sheet of phyllo with long side toward you. Brush generously with butter. Top with a second sheet of phyllo; brush with butter. Sprinkle one-quarter of nut mixture horizontally 1 inch from the bottom edge of phyllo.

  • Gently roll up the phyllo, brushing dough occasionally with butter as you roll, to create a long, thin cylinder. Cut cylinder in half, and place the two halves next to each other in prepared pan. Repeat with remaining dough and nut mixture to make three more cylinders, and arrange in same manner in pan. Using a sharp knife, halve logs again, being careful not to disturb them, making 16 cigar-shaped pieces. Bake until golden brown, 40 to 45 minutes.

  • Meanwhile, make syrup: In a small saucepan, combine honey with 1/2 cup water. Boil until reduced by one-quarter, about 4 minutes. Remove from heat; add lemon juice. Pour into a small bowl; refrigerate until completely cool.

  • As soon as you remove baklava from the oven, pour cooled syrup over it to cover evenly. Let baklava cool completely. Drizzle with more honey and garnish with pistachios before serving.

Cook's Notes

When finishing baklava, pour the cooled syrup over the hot pastry to preserve its crispiness.