Honey Pistachio Baklava
Total time: 1 Hour
Serves: 24
Ingredients:
- 2 cups chopped organic pistachios
- 1/2 cup chopped organic almonds
- 1/2 tsp. ground cinnamon
- 3 Tbsp. Jem Cashew Cardamom Almond Butter
- 1 Tbsp. Jem Cinnamon Maca Almond Butter
- 1 tsp. SunButter Sunflower Seed Butter
- 1 16-oz. package organic phyllo dough
- 1/2 cup Nutiva Organic Coconut Oil with Buttery Flavor melted
Syrup
- 1 tsp. vanilla extract
- 1 cup raw honey
- 1/2 cup hot water
Instructions:
- Preheat oven to 350°F. Grease the bottom and sides of a 9x13-inch baking pan with coconut oil.
- In a large bowl, toss chopped pistachios, almonds, and cinnamon until well combined.
- In a medium bowl, stir together the nut butters and sunflower seed butter. Set aside.
- Unroll phyllo dough sheets and cut the stack in half. Cover phyllo with a damp cloth to prevent drying during prep.
- Arrange two sheets of dough in the baking pan, sprinkle three tablespoons of the nut mixture on top, drizzle nut butter mixture over each layer, then brush with a small amount of coconut oil. Repeat until all ingredients are used.
- Using a sharp knife, slice the baklava into diamond shapes.
- Bake for about 50 minutes until golden and crisp.
- While baklava is baking, combine honey, hot water, and vanilla in a saucepan. Bring to a boil, then reduce heat and simmer for about 20 minutes.
- Remove baklava from the oven and immediately spoon syrup evenly over the dessert. Let cool before serving. Store in the refrigerator.
This recipe was originally published on my Vitacost blog. Check out more recipes here.
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