Baklava is a classic European dessert that we can’t live without!

You can adjust the amount of nuts in the recipe; it will taste fantastic with less or more.

You can swap them out for other nuts – walnuts taste great, too!

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Makes Approx. 28 Squares/Diamonds

Ingredients

1 pack of filo pastry
2 cups unsalted butter, melted
2 cups pistachios, finely chopped
1 cup white or raw sugar
1 tsp ground cinnamon
1 cup water
1 cup honey
1 tsp vanilla extract

Method

Combine the pistachios with the sugar and cinnamon. Set aside.

Preheat your oven to 180°C.

Unroll the phyllo dough and cover it with a damp cloth to prevent drying it out.

Brush a 23 x 32 cm baking pan with melted butter. Layer 8 sheets of filo, brushing each sheet with melted butter.

After 8 layers, spread a thin layer of the nut mixture over the filo. Add 4 more buttered layers of filo, then another layer of nuts. Repeat this process until all the nut mixture is used, finishing with 8 layers of buttered phyllo on top.

Cut the baklava into diamond or square shapes using a sharp knife, cutting through all the layers.

Bake for 45-50 mins, or until the baklava is golden brown.

While the baklava is baking, combine the water, honey, and vanilla extract in a saucepan. Bring to a boil, then reduce heat and let it simmer for about 10 mins.

Once the baklava is cooked, remove it from the oven and pour over the hot syrup. Let it sit for several hours or overnight to absorb the syrup.

Once cooled and set, serve the baklava at room temperature.