Sultan's Secret Date & Pistachio Baklava
A sweet and sticky treat, reminiscent of the exotic treasures found in ancient vaults. This baklava delivers a delightful crunch and a syrupy sweetness, with the rich flavors of pistachios and dates. It's a journey for the taste buds, a reward for the intrepid explorer.
Directions
- 1
Preheat oven to 350°F (175°C). Lightly butter a 9x13 inch baking pan.
- 2
In a medium bowl, combine chopped pistachios, dates, 1/2 cup granulated sugar, cinnamon, and cloves. Mix well.
- 3
Unroll the thawed phyllo dough. Take one sheet of phyllo, brush lightly with melted butter, and place in the prepared baking pan. Repeat with 8-10 more sheets, layering them one on top of the other, brushing each with butter.
- 4
Spread half of the nut mixture evenly over the buttered phyllo layers.
- 5
Layer 5-6 more sheets of phyllo, brushing each with melted butter, on top of the nut mixture.
- 6
Spread the remaining half of the nut mixture evenly over these phyllo layers.
- 7
Top with the remaining phyllo sheets, brushing each with butter. Ensure the top layer is generously buttered.
- 8
Using a sharp knife, carefully score the baklava into diamond or square shapes, cutting all the way through to the bottom.
- 9
Bake for 45-55 minutes, or until golden brown and crisp. While baking, prepare the syrup.
- 10
For the syrup: In a small saucepan, combine water, 1 cup granulated sugar, and honey. Bring to a boil over medium heat, stirring until sugar dissolves.
- 11
Reduce heat and simmer for 10 minutes. Remove from heat and stir in lemon juice and orange blossom water, if using.
- 12
Once baklava is out of the oven, immediately and slowly pour the cooled syrup evenly over the hot baklava.
- 13
Let the baklava cool completely at room temperature for several hours (preferably overnight) before serving, allowing the syrup to be fully absorbed.
- 14
Cut along the scored lines to separate pieces. Serve at room temperature.