Food & Cooking Recipes Healthy Recipes Vegetarian Recipes Pistachio Baklava 3.7 (9) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Photo: John Kernick Prep Time: 20 mins Total Time: 3 hrs Servings: 8 In the traditional baklava, nuts are layered between buttered paper-thin sheets of phyllo. Instead, to save time, we rolled up the sheets and cut them crosswise into ribbons, which we then tossed with nuts and butter. Ingredients ⅓ cup honey ⅓ cup sugar 3 -inch-long strip lemon zest 1 cinnamon stick ½ cup (1 stick) unsalted butter, melted, plus more for the pan 1 box (1 pound) frozen phyllo, thawed overnight in refrigerator 1 cup (4.5 ounces) shelled salted pistachio nuts, finely ground in food processor Orange slices (optional) Directions Preheat oven to 350 degrees. In a small saucepan, combine honey, sugar, 1/3 cup water, lemon zest, and cinnamon. Bring to a boil, stirring until sugar has dissolved. Remove syrup from heat; set aside. Butter bottom and sides of an 8-inch square baking dish. Cut two 8-by-13-inch sheets of parchment paper; line bottom and sides of dish, overlapping sheets in a crisscross pattern, leaving an overhang. Unroll phyllo sheets on a flat surface; lift the top half, and carefully roll into a tight tube. Using a sharp knife, cut crosswise to make 1-inch-wide ribbons. Roll remaining phyllo sheets, and store, tightly wrapped in plastic, in refrigerator up to a week. In a large bowl, unroll and loosen phyllo ribbons. Using your hands, gently toss with butter and all but 2 tablespoons pistachios; press firmly into prepared baking dish. Bake until lightly browned, about 45 minutes. Remove zest and cinnamon stick from syrup; discard. Reheat syrup over medium heat; pour over the hot pastry. Sprinkle with remaining 2 tablespoons pistachios; let cool completely. Using paper overhang, lift baklava onto a cutting board. Remove paper. With a sharp knife, gently cut into 8 triangles; transfer to a serving dish. Serve with orange slices, if desired. Rate it Print