Getaway: Greece - Part 2

Chef Rachel Hargrove | Pistachio and Walnut Baklava Recipe

Greece & Turkey | About 24 small pieces

Ingredients

• Shelled unsalted pistachios — 1½ cups / about 180 g, finely chopped
• Walnuts — 1½ cups / about 180 g, finely chopped
• Ground cinnamon — 1 tsp
• Fine sea salt — A pinch
• Phyllo dough — 1 lb / 454 g, thawed according to package directions
• Unsalted butter — 8 oz / 225 g, melted
• Granulated sugar — 1 cup / 200 g
• Water — ¾ cup / 180 ml
• Honey — ½ cup / about 170 g
• Lemon peel — 2 strips
• Fresh lemon juice — 1 tbsp
• Orange blossom water — 1 tsp, optional

Method

1. Heat oven to 350°F / 175°C. Butter a 9 × 13-inch baking dish. Mix the chopped nuts with cinnamon and salt; reserve a little pistachio for garnish.
2. Layer about 8 sheets of phyllo in the dish, brushing each sheet lightly with butter. Add one-third of the nut mixture.
3. Add 5–6 buttered sheets, then another third of the nuts. Repeat once, then finish with about 8 buttered sheets. Keep unused phyllo covered as you work.
4. With a sharp knife, cut into small diamonds or rectangles before baking. Bake 40–45 minutes, until deeply golden and crisp.
5. Meanwhile, combine sugar, water, honey and lemon peel. Bring to a gentle boil and simmer 8–10 minutes. Remove from heat; stir in lemon juice and optional orange blossom water.
6. Pour the warm syrup evenly over the hot baklava. Let stand for several hours, preferably overnight, before serving.

To serve: Garnish with reserved pistachios. The crisp phyllo layers should remain visible.