Tray - Triangle Shape Pistachio Baklava- 2.86lbs Recipe

Prepare pan and phyllo

Preheat oven to 350°F (175°C). Lightly butter a 12x9-inch (or equivalent) rectangular tray. Unwrap the thawed phyllo and keep it covered with a slightly damp kitchen towel to prevent drying.

Layering base

Brush the bottom of the tray with about 2 tablespoons of the melted butter. Lay one sheet of phyllo flat in the tray, letting the excess overhang slightly if needed to reach edges. Brush the sheet lightly with melted butter. Sprinkle a scant 1/2 teaspoon of the granulated sugar evenly over the sheet. Repeat layering and buttering 6 more sheets (for a total of 7 layers) to form a sturdy base.

Cutting for triangle shapes (method)

To make triangle-shaped pieces, after you assemble the phyllo and filling layers, you will score the assembled sheet into long strips and then make diagonal cuts. Leave the phyllo uncut through to the bottom when scoring so syrup can penetrate after baking.

Combine the finely chopped pistachios and 1 cup granulated sugar in a bowl. Stir in 1/2 teaspoon ground cinnamon and 1 teaspoon orange blossom water until evenly mixed. Taste and adjust: the mixture should be slightly sweet and aromatic. (If your pistachios are oily, pulse briefly in a food processor to achieve a coarse meal—avoid turning into a paste.)

Evenly spread half of the pistachio filling in a 1/4-inch-thick layer over the layered phyllo base. Gently press to level but do not compact too firmly.

Lay 3 phyllo sheets over the filling, brushing each sheet with melted butter and sprinkling a light pinch of sugar between sheets. Spread the remaining pistachio filling in an even layer. Finish by layering another 7 phyllo sheets on top, each brushed with butter and a light sprinkle of sugar between sheets. Use remaining butter to brush the topmost sheet generously.

Using a sharp knife, lightly score the assembled pastry into triangle shapes: first cut the pastry into even vertical strips about 1.5 to 2 inches wide. Then, angle your knife and cut diagonally across the strips to form triangles (like a zig-zag pattern). Ensure cuts go all the way through the layers to the bottom so pieces will separate after baking.

Brush any exposed cut edges with a little remaining melted butter to encourage crispness and browning.

Place the tray in the preheated oven on the middle rack. Bake for 40–50 minutes, or until the phyllo is deep golden brown and crisp. Rotate the tray halfway through baking for even color. Bake until the pastry is uniformly golden and the nuts are fragrant.

When baked, remove the tray from the oven and let rest for 5–7 minutes before pouring the syrup (see Syrup section).

While the baklava bakes, make the syrup: combine 1 cup water, 1 cup granulated sugar, and 1/2 cup honey in a small saucepan. Bring to a gentle boil over medium heat, stirring until the sugar dissolves. Reduce heat and simmer for 8–10 minutes until slightly thickened. Stir in 1 tablespoon lemon juice and 1/2 teaspoon vanilla extract. Remove from heat and, once off the stove for 2–3 minutes, stir in 1/2 teaspoon orange blossom water if using. The syrup should be warm when poured over the hot pastry.

Carefully pour the warm syrup evenly over the hot baklava, pouring slowly so syrup seeps into the scored cuts and between layers. Use a spoon to direct syrup to edges and corners so every piece is moistened. You should use most or all of the syrup; the pastry will soak and shine.

Allow the baklava to cool completely at room temperature for at least 4 hours (overnight is best) so the syrup is fully absorbed and pieces set.

Just before serving, sprinkle the finely chopped pistachios over the top to garnish each triangle. To serve, separate along the scored lines to remove triangle-shaped pieces from the tray.