Baklava (a Greek dessert pastry)
- For the Baklava:
- 1 pound pistachios and/or walnuts, coarsely ground, plus more for garnish
- ½ teaspoon ground cinnamon, or to taste
- 1 cup ground zwieback crackers or breadcrumbs
- 4 sticks unsalted butter, melted
- 16 sheets phyllo dough (thawed, if frozen), cut in half
- For the Syrup:
- 3 cups sugar
- 1 6 -to-8-ounce jar honey
- 1 to 2 tablespoons fresh lemon juice
- Position a rack in the lower third of the oven; preheat to 350 degrees F.
- Combine the nuts, cinnamon and ground crackers in a bowl.
- Brush a 9-by-13-inch baking dish with some of the butter.
- Layer 10 pieces of phyllo in the dish, brushing each piece with butter before adding the next (keep the remaining dough covered with a damp towel).
- Sprinkle a quarter of the nut mixture over the dough.
- Layer 4 pieces of phyllo on top, brushing each with butter before adding the next; sprinkle with another quarter of the nut mixture.
- Add 4 more phyllo pieces on top, brushing each with butter, then add another quarter of the nut mixture, 4 more pieces of phyllo with butter, and the remaining nuts.
- Layer the remaining 10 pieces of phyllo on top of the nuts, brushing each with butter; brush the top piece with extra butter.
- Cut into the baklava to make strips, about 1½ inches wide.
- Then make diagonal slices, about 1½ inches apart, to create a diamond pattern.
- Bake until golden, about 1 hour.
- Meanwhile, make the syrup: Bring the sugar, honey and 1½ cups water to a boil in a saucepan over medium heat and cook, 10 to 15 minutes.
- Add the lemon juice and boil 2 more minutes, then let cool slightly.
- Pour the syrup over the warm baklava; let soak, uncovered, at least 6 hours or overnight. Garnish with nuts.