Pistachio Almond Baklava
By: Helen Pitlick
Published: Monday, November 30, 2009 - 3:24pm

Ingredients




 cup raw shelled pistachios
1/4 cup whole almonds, toasted
2 teaspoons ground cinnamon
1 pch cloves
2 tablespoons sugar
2 tablespoons sugar
1/2 teaspoon ground cinnamon
6 sht phyllo
1/4 cup unsalted butter, melted
1/4 cup water
1/4 cup amber Greek honey
1 tablespoon lemon, juice

Preparation

1 Preheat oven to 325 D.In a food processor, combine the pistachios, almonds, cinnamon, cloves and sugar (2 Tbsp.). Pulse until nuts are coarsely chopped. Reserve. 2 Line a medium baking sheet with parchment paper. 3 Combine the remaining sugar (2 Tbsp.) and ground cinnamon in a small bowl. 4 Lay phyllo sheets out and cut into thirds horizontally and vertically, creating nine equal rectangles. Stack them on top of each other. 5 Lay out one rectangle. Brush with butter and sprinkle with cinnamon sugar. Lay a second rectangle on top, off-setting slightly so corners don't match. Brush with butter and sprinkle with more cinnamon sugar. Repeat with two more layers leaving cinnamon sugar off top layer. 6 Place about a tbsp. of nut filling in the middle of each star shaped stack dividing the mixture evenly. Gather up the corners of each rectangle and pinch together creating a little bundle. 7 Transfer bundles to prepared baking sheet and bake for about 35-40 minutes or until browned and crisp. Remove and cool completely. 8 Meanwhile, prepare syrup by combining water, honey and lemon juice in a small saucepan. Bring to a boil and remove from heat. Pour over cooled baklava and let stand about 30-90 minutes before serving for best flavour.