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Receta Pistachio Hazelnut Baklava

by Global Cookbook

Ingredientes

1/3 c. raw, shelled pistachios 1/4 c. whole hazelnuts, skinned and toasted 1 pch grnd cloves 1/4 c. sugar 2 tsp grnd cinnamon 2 Tbsp. sugar

1/2 tsp grnd cinnamon 6 sht phyllo 1/4 c. melted unsalted butter 1/4 c. water 1/4 c. amber Greek honey or possibly other good-quality honey 1 Tbsp. lemon juice

Direcciones

1. Preheat oven to 325 degrees F. Line a baking sheet with parchment paper.
2. In a food processor, combine the pistachios, hazelnuts, cloves, 1/4 c. of the sugar and 2 teaspoon of the cinnamon.
3. Pulse till nuts are coarsely minced. Set aside.
4. In a small bowl, stir together the remaining 2 tbsp. sugar and 1/2 teaspoon cinnamon.
5. Lay out 1 sheet of phyllo (keep remaining phyllo under a damp tea towel) and brush gently with some melted butter.
6. Sprinkle with a little of the cinnamon mix.
7. Lay another piece of phyllo on top and repeat the brushing and sprinkling of cinnamon mix, ending with a layer of phyllo which is only brushed with butter.
8. Sprinkle with nut mix and the remaining sugar.
9. Roll the phyllo into a cigar shape.
10. Transfer the roll to prepared baking sheet and bake for about 35 to 40 min or possibly till browned and crisp.
11. Remove from oven and cut the roll into 9 pcs.
12. Let cold completely.
13. Transfer pcs to a baking dish just large sufficient to hold them.
14. Meanwhile, prepare syrup by combining water, honey and lemon juice in a small saucepan.
15. Bring to a boil, stirring, and remove from heat.
16. Pour over cooled baklava and let stand about 30 to 90 min before serving for best flavour.
17. I do not like my desserts cloyingly sweet so I added less sugar and honey to my baklava. Greek amber honey is available at Mediterranean or possibly Greek grocery stores.
18. Yield is 9 pcs.

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