Pistachio Baklava Recipe

Directions

1. 1

   Prepare the Baklava

   Preheat the oven to 350°F (175°C). Melt the butter in a saucepan. Layer 8 sheets of phyllo dough in a greased baking dish, brushing each layer with butter. Mix the chopped pistachios, sugar, and cinnamon in a bowl. Spread half of the pistachio mixture over the phyllo layers. Layer 4 more sheets of phyllo with butter, then top with the remaining pistachio mixture. Finish with 8 more phyllo sheets, each brushed with butter.

2. 2

   Bake the Baklava

   Cut the assembled baklava into diamond shapes. Bake in the preheated oven for 40-45 minutes until golden brown.

3. 3

   Make the Oak Honey Syrup

   In a saucepan, combine oak honey, water, sugar, and a cinnamon stick. Bring to a boil, then reduce heat and simmer for 10 minutes. Remove from heat and let cool.

4. 4

   Prepare the Ricotta Ice Cream

   In a bowl, mix whole milk, ricotta cheese, sugar, and vanilla extract. Whisk until smooth. Gradually add heavy cream, then churn in an ice cream maker according to the manufacturer's instructions. Freeze until firm.

5. 5

   Candied Meyer Lemons

   In a saucepan, combine sugar and water, and heat until dissolved. Add the lemon slices and simmer for 30 minutes. Remove from heat and let cool in the syrup.

6. 6

   Serve

   Once the baklava has cooled, drizzle with the oak honey syrup and serve with scoops of ricotta ice cream and candied Meyer lemon on the side.