Description
A delightful twist on a classic dessert featuring sweet, flaky layers of phyllo dough, nutty pistachios, and tart fresh raspberries.
Ingredients
Scale
- 1 package of phyllo dough (about 16 oz), thawed
- 1 cup fresh raspberries
- 1 cup pistachios, shelled and chopped
- 1 cup unsalted butter, melted
- 1 cup granulated sugar
- 1/2 cup honey
- 1 teaspoon ground cinnamon
- 1 tablespoon lemon juice
- 1/2 cup water
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish with melted butter.
- In a bowl, combine chopped pistachios, fresh raspberries, granulated sugar, and ground cinnamon.
- Layer 8 sheets of phyllo dough in the greased baking dish, brushing each with melted butter.
- Spread half of the pistachio and raspberry mixture over the phyllo layers, then add 4 more sheets of phyllo, brushing each with butter.
- Add the remaining filling, followed by another 8 sheets of phyllo, brushing each with butter.
- Cut the baklava into diamond or square shapes.
- Bake for 45-50 minutes until golden brown. Meanwhile, combine honey, water, and lemon juice in a saucepan, bring to a boil, then simmer for 10 minutes.
- Pour the warm syrup over the hot baklava and let it soak for at least 2 hours before serving.
Notes
- For a nut-free version, use sunflower seeds instead of pistachios.
- For a vegan option, substitute coconut oil for butter.
- Store in an airtight container at room temperature for up to a week.
- To freeze, wrap tightly in plastic wrap and aluminum foil for up to three months.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 piece
- Calories: 250
- Sugar: 15g
- Sodium: 50mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg
Keywords: Raspberry, Pistachio, Baklava, Dessert, Middle Eastern