⏳ Yield & Time

Yield: 16 servings

Preparation Time: 30 minutes

Cook Time: 30 minutes

Total Time: 60 minutes

🍽 Ingredients

• 1 package (14.1 oz) Phyllo dough
• 1 cup Clarified butter
• 1 cup Pistachios, shelled and chopped
• 1 cup Sugar
• 1 teaspoon Ground cinnamon
• 1/2 cup Honey

📖 Instructions

1. Preheat your oven to 350°F (175°C). Make sure your baking pan is ready—lightly grease it or line it with parchment paper, leaving an overhang on the sides to make lifting easier later. Trust me on this, it's a lifesaver.
2. Now, for the phyllo: Carefully unwrap your package of phyllo dough. It's super delicate, so work quickly and keep the unused sheets covered with a damp cloth to prevent them from drying out. This keeps them nice and pliable. Seriously, don't skip this step!
3. Brush each sheet of phyllo with melted clarified butter, using a pastry brush. Make sure to get every nook and cranny buttered – you’ll thank me later for that crispy goodness. Place one buttered sheet in your pan, letting the overhang drape over the edges.
4. Repeat layering: Layer about 12-15 sheets of buttered phyllo in your pan, you might need to trim the edges so it fits snuggly. This is where patience pays off - but don’t be afraid if they slightly rip; that's part of the charm.
5. Time for the filling: In a bowl, combine the chopped pistachios, sugar, and cinnamon. Mix it up well to make sure all the nuts are evenly coated.
6. Sprinkle half of the nut mixture evenly over the phyllo layers. Don’t be shy, use all that delicious nutty goodness.
7. Layer more phyllo: Now, add another 12-15 sheets of buttered phyllo on top of the nut mixture. You'll probably need to trim any edges sticking out again.
8. Brush the top layer: Brush the very top layer of phyllo generously with melted clarified butter. This adds that beautiful golden-brown shine and extra crispiness.
9. Cut it: Using a sharp knife, cut the baklava into diamond shapes or squares. I find that cutting it before baking is easier, but you can certainly do it after, although it will be slightly less precise and messier.
10. Bake it: Bake for approximately 30-40 minutes, or until the baklava is a beautiful deep golden brown and the edges look crisp. Keep an eye on it closely; ovens can be temperamental.
11. Honey time: While the baklava is still warm (but not scorching hot!), drizzle it generously with honey. This is the moment of truth. It soaks in beautifully and adds that perfect touch of sweetness. You can also sprinkle some extra chopped pistachios on top if you’re feeling fancy (which you should be!).
12. Cool and serve: Let the baklava cool completely before serving. I know, it's hard to wait. But trust me, the wait is worth it. This allows the layers to set, which makes it easier to serve and it’s more enjoyable to eat that way. Serve and enjoy your amazing baklava!

📝 Notes

• Make sure your phyllo dough is completely thawed before using it.
• For a richer flavor, use high-quality honey.
• Don't overcrowd the pan when layering the phyllo dough; it needs room to bake evenly and crisp up.