"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Pistacchio Baklava Recipe

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This recipe for Pistacchio Baklava, by , is from Family Recipes 2018, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Linda Dost

Category:
Category:

Ingredients:  
Ingredients:  
For the Sweet Syrup:
2 cups sugar
1 cup water
2 tbs lemon juice
1 cinnamon stick
Bring these ingredients to a boil. Simmer for 20 minutes. Cool

1 lb. shelled pistaccio nuts grounded
2 tsp sugar
water
Mix together

1 pkg phylo pastry dough
1 lb sweet butter (3/4 lb okay)

Directions:
Directions:
Divide phylo in half. Keep covered under a damp towel until ready. Mix nuts, sugar and water. Lightly grease with the butter a 9 x 13 pan. Butter each sheet as you add them. Put some nut mixture 1/3rd the way through. Add more phyllo layers buttering each sheet. Add the rest of the nut mixture and over with the remaining sheets buttering each layer. Cut 3/4 thru diagonally.

Bake 1 hour at 350, remove from oven and immediately pour on the syrup.

 

 

 

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