⏳ Yield & Time

Yield: 12 servings

Preparation Time: 45 minutes

Cook Time: 30 minutes

Total Time: 75 minutes

🍽 Ingredients

• 1 package (14.1 oz) Phyllo Dough
• 1 cup Butter, melted
• 1/2 cup Honey
• 1 cup Pistachios, shelled and chopped
• 1/2 cup Crystallized Ginger, finely chopped
• 1 cup Sugar
• 1/2 cup Water

📖 Instructions

1. Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking pan and line it with parchment paper, leaving an overhang on the sides to help with lifting later. This prevents sticking and makes clean-up a breeze!
2. In a medium bowl, combine the melted butter and the honey. Whisk until well combined, creating a luscious, golden mixture. It should look smooth and glossy; if its clumpy, add a splash of water to help it emulsify.
3. Carefully begin layering the phyllo sheets. Lay one sheet in the pan, brush it with the butter-honey mixture, then add another sheet and repeat. Continue this process until you have about 8-10 layers. Don’t rush; take your time to really get those layers nice and even.
4. Sprinkle half of the chopped pistachios and the crystallized ginger evenly over the phyllo layers. I like to use a mix of chunky and finely chopped crystallized ginger for added texture and visual appeal. You could even try candied ginger; it might add a beautiful pop of color!
5. Add the remaining phyllo sheets, brushing each layer with the butter-honey mixture. Remember, patience is key here! It's worth taking the time for perfect layers.
6. Once you have all the phyllo layers in place, carefully trim any overhang. Sprinkle the remaining chopped pistachios on top. For a little extra somethin'-somethin', consider adding a pinch of cinnamon. It complements the ginger beautifully.
7. Bake for 30-35 minutes, or until the baklava is a rich, golden brown. Keep an eye on it; ovens vary, and you don't want it to burn!
8. While the baklava is baking, prepare the simple syrup. In a small saucepan, combine the sugar and water over medium heat. Stir until the sugar is completely dissolved and bring to a gentle simmer. Don't boil it too hard; a slow simmer is all you need.
9. Remove the baklava from the oven and let it cool slightly in the pan. Once it is cool enough to handle, gently pour the warm simple syrup over the entire surface, ensuring all the layers get a good soak. The phyllo will soak up the syrup like a thirsty sponge!
10. Let the baklava sit and soak up the syrup for at least 2 hours, or preferably overnight. This allows the flavors to meld and the layers to become wonderfully tender. Trust me, the wait is worth it!
11. Once the baklava has soaked properly, cut it into diamond or square pieces using a sharp knife. Carefully lift the baklava from the pan using the parchment paper overhang. Serve and enjoy!

📝 Notes

• Make sure your phyllo dough is properly thawed before starting the recipe. If you can't find crystallized ginger, you can substitute it with finely chopped candied ginger or even some grated fresh ginger if you don't mind a bit more of a 'zing'.
• Don't overbake the baklava; it should be golden brown, not burnt.
• For a richer flavor, you can use a high-quality honey like buckwheat honey or wildflower honey. Experiment and find your favorite!
• For easier cutting, let the baklava cool completely and use a very sharp, thin knife. A serrated knife works particularly well for cutting through those delicate layers.