WALNUT & PISTACHIO BAKLAVA

By BobD

Ingredients

• Syrup:
• 2 cups sugar
• 2/3 cup honey (preferably Greek)
• 2 cinnamon sticks
• 2 tablespoons fresh lemon juice
• Baklava:
• 3 cups walnuts (10 to 11 ounces)
• 3 cups natural raw unsalted pistachios (13 to 14 ounces)
• 3/4 cup sugar
• 2 teaspoons finely grated lemon peel
• 1 1/2 teaspoons ground cinnamon
• 1/2 cup finely diced dried apple rings (1 1/2 ounces)
• 20 17 x 12-inch sheets fresh phyllo pastry or frozen, thawed
• 1 1/2 cups (3 sticks) unsalted butter, melted

Details

Servings 32
Adapted from epicurious.com

Preparation

Step 1

For syrup:

Combine all ingredients and 1 cup water in heavy medium saucepan. Bring to boil over medium-high heat, stirring until sugar dissolves. Reduce heat to medium and boil until syrup is reduced to generous 2 cups, about 15 minutes. Transfer to bowl and cool completely.

DO AHEAD: Can be made 1 day ahead. Cover and chill.


For baklava:

Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 350F.

Spread walnuts on large rimmed baking sheet. Spread pistachios on another large rimmed baking sheet. Place nuts in oven and toast 5 minutes. Cool nuts.

Transfer nuts to processor. Add 3/4 cup sugar, lemon peel, and ground cinnamon. Using on/off turns, blend until nuts are ground to medium-fine texture. Transfer nut mixture to large bowl; mix in dried apples.

Place phyllo sheet stack on work surface; cover with sheet of plastic wrap, then damp kitchen towel.

Brush 13 x 9 x 2-inch metal baking pan with some melted butter. Arrange 1 phyllo sheet in pan with half of phyllo sheet hanging over 1 long side. Brush phyllo in pan with some melted butter. Fold overhang over to make two 12 x 8 1/2-inch layers. Brush with some melted butter. Repeat stacking and buttering with 4 more phyllo sheets, making 10 layers total.

Spread 1/3 of nut mixture (generous 2 cups) over phyllo in pan to within 1/2 inch of edge. Repeat layering 2 more times with 5 phyllo sheets and 1/3 of remaining nut mixture each time. Top with 5 more folded phyllo sheets.

Using sharp knife, cut through top phyllo layers lengthwise (do not cut through to bottom of pan) to make 4 strips, then cut phyllo crosswise to make 16 rectangles.

Bake until phyllo is golden, about 45 minutes.

Gradually spoon cold syrup over hot baklava. Cool to room temperature.

DO AHEAD: Can be made 1 day ahead. Cover; let stand at room temperature.

Cut each baklava rectangle crosswise in half for total of 32 pieces. Transfer baklava to platter and serve.