Description
Pomegranate and Pistachio Baklava is a breathtaking dessert that marries flaky phyllo pastry with a luscious filling of crunchy pistachios and tart pomegranate seeds. Drizzled with fragrant honey syrup, this delightful treat offers an irresistible blend of flavors and textures. Perfect for festive gatherings or a sweet everyday indulgence, it will transport your taste buds to the vibrant markets of Istanbul. Impress your guests with this visually stunning baklava that’s easy to make and utterly delicious.
Ingredients
Scale
- 1 package (16 oz) phyllo dough, thawed
- 1 cup shelled pistachios
- 1 cup fresh pomegranate seeds
- 1 cup unsalted butter, melted
- ? cup honey
- 1 tsp ground cinnamon
- ? cup water
- ? cup granulated sugar
Instructions
- Preheat oven to 350?F (175?C). Grease a 9×13 inch baking dish.
- In a food processor, pulse pistachios, pomegranate seeds, cinnamon, and a pinch of salt until finely chopped.
- Layer six sheets of phyllo in the greased dish, brushing melted butter between each layer.
- Spread half of the pistachio-pomegranate mixture over the layered phyllo; repeat layering another six sheets with butter in between.
- Top with remaining filling and six more sheets of phyllo, brushing butter on top.
- Cut into diamond shapes and bake for 45-50 minutes until golden brown.
- In a saucepan, combine water and sugar; bring to boil then simmer for ten minutes. Stir in honey until dissolved.
- Pour syrup over hot baklava immediately after baking. Allow to cool before serving.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 piece (50g)
- Calories: 210
- Sugar: 14g
- Sodium: 25mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg