Peach Pistachio Baklava Recipe

Prepare the Pistachio and Peach Filling

In a bowl, combine chopped pistachios, diced peaches, sugar, and ground cinnamon. Mix well and set aside.

Prepare the Phyllo Dough

Preheat the oven to 350°F (175°C). Melt the butter and brush a 9x13 inch baking dish with butter. Lay down one sheet of phyllo dough, brush with butter, and repeat until you have about 6 layers.

Layer the Filling

Spread the pistachio and peach filling evenly over the phyllo layers. Add another 6 layers of phyllo, brushing each layer with butter.

Bake the Baklava

Cut the baklava into diamond shapes and bake for about 45 minutes until golden brown.

Make the Syrup

While the baklava is baking, combine water, sugar, and vanilla extract in a saucepan. Bring to a boil and simmer for about 10 minutes.

Finish the Baklava

Once the baklava is baked, pour the syrup over it and let it soak for several hours or overnight.

Mix the Ingredients

In a bowl, whisk together Greek yogurt, honey, and lemon juice until smooth.

Chill and Freeze

Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions. Once churned, transfer to a container and freeze until firm.

Prepare the Candied Thyme

In a saucepan, combine sugar and water over medium heat, stirring until sugar dissolves. Add thyme and simmer for about 10 minutes. Remove thyme and let it cool on parchment paper.