⏳ Yield & Time

Yield: 24 servings

Preparation Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

🍽 Ingredients

• 1 package (14.1 oz) Phyllo dough
• 1/2 cup Pistachios
• 1/4 cup Granulated sugar
• 1/2 teaspoon Ground cinnamon
• 1/2 cup Honey
• 1/4 cup Water
• 1 tablespoon Lemon juice

📖 Instructions

1. Preheat your oven to 350°F (175°C). This is super important, so don't skip this step! Really, it's the foundation of baking success.
2. Lightly grease a 9x13 inch baking pan. I find parchment paper is really helpful here--it makes cleanup a breeze. Line the pan with it, letting the excess paper hang over the sides. Trust me on this one, clean-up will be so much easier later.
3. Prepare the phyllo dough: Gently unfold the sheets of phyllo dough, keeping them covered with a slightly damp kitchen towel to prevent them from drying out. This is essential, because dry phyllo cracks easily.
4. Cut the phyllo: Stack about 5 to 6 sheets of phyllo on top of each other. Using a sharp knife, cut the stack into 2 inch squares. Try to work quickly to avoid the phyllo drying out completely. If you find them starting to dry out, just give them a quick spritz of water.
5. Assemble the bites: Arrange the phyllo squares in the prepared pan. You should be able to fit about 24 bites in a single layer. Try to keep them relatively evenly spaced, which helps with even baking.
6. Make the pistachio crumble: In a medium bowl, combine the pistachios, sugar, and cinnamon. Use your fingers (or a fork) to gently crush the nuts until you have a coarse crumble. Don't overdo it—you still want some texture!
7. Sprinkle the crumble: Generously sprinkle the pistachio crumble over the arranged phyllo squares.
8. Bake: Bake for 18-20 minutes, or until the phyllo is golden brown and crispy. Keep a close eye on them; ovens vary, and you don't want them to burn!
9. Make the honey syrup: While the baklava is baking, make the honey syrup. In a small saucepan, combine the honey, water, and lemon juice. Bring the mixture to a gentle simmer over medium heat. Let it simmer for about 5-7 minutes, or until it slightly thickens.
10. Drizzle the syrup: Once the baklava is out of the oven, carefully drizzle the warm honey syrup over the top. This adds that beautiful, classic baklava sweetness.
11. Cool and serve: Let the baklava bites cool completely in the pan before serving. This is crucial for setting up the syrup and the crumble properly. Then, carefully lift them from the pan and serve them. Enjoy!

📝 Notes

• Make sure to keep phyllo covered to prevent drying.
• Don't over-crush the pistachios for the crumble; you want some texture.
• Adjust the amount of honey in the syrup to your taste.
• Let cool completely before serving to allow syrup and crumble to set