Description
Crispy, chewy, and nutty baklava bites made with phyllo dough, pistachios, and a honey-maple syrup glaze. These easy-to-make treats stay crunchy and are perfect for impressing guests or freezing for later.
Ingredients
Scale
- 1 package (16oz / 450g) phyllo dough, thawed in refrigerator
- 1 cup (225g) unsalted butter, melted and cooled slightly
- 2 cups (200g) pistachios, finely chopped
- ½ cup (170g) honey
- ¼ cup (85g) maple syrup
- 2 tablespoons fresh lemon juice
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 1 teaspoon rose water (optional)
- Powdered sugar and extra chopped pistachios for garnish
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13 inch baking pan with butter or non-stick spray.
- Thaw phyllo dough in the refrigerator overnight. Keep covered with a damp towel while working to prevent drying out.
- Pulse pistachios in a food processor until finely chopped (like coarse sand).
- Melt butter and let it cool for 5 minutes so it is warm, not hot.
- Layer half of the phyllo sheets in the pan, brushing each sheet generously with melted butter. Sprinkle half of the chopped pistachios over the layers.
- Layer the remaining phyllo sheets on top, brushing each with butter. Press down gently to compress layers.
- Score the baklava into 24 squares or diamonds using a sharp knife, cutting all the way to the bottom.
- Bake for 45-50 minutes until deep golden brown. Tent with foil if browning too quickly.
- While baking, combine honey, maple syrup, lemon juice, cinnamon, and salt in a small saucepan. Heat over medium until simmering for 3-4 minutes. Remove from heat and stir in rose water if using.
- Remove baklava from oven and immediately pour warm syrup evenly over the hot pastry.
- Let cool completely in the pan for at least 2 hours (or overnight) to allow syrup to absorb and pastry to crisp.
- Garnish with powdered sugar and extra pistachios. Cut along score lines and serve at room temperature.
Notes
Phyllo dough must be thawed in the fridge overnight, not on the counter, to prevent tearing. Do not pour syrup on hot baklava; it must cool completely to maintain crunch. Store in an airtight container at room temperature for up to 5 days. Do not refrigerate as it makes the pastry soggy. Can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 square
- Calories: 180
- Sugar: 12
- Sodium: 50
- Fat: 9
- Saturated Fat: 4
- Carbohydrates: 22
- Fiber: 1
- Protein: 3
Keywords: baklava, pistachio, phyllo dough, honey dessert, Mediterranean dessert, easy dessert, make-ahead dessert, gluten-free option, vegan option