Raspberry Pistachio Baklava - Vegetarian
Experience the delightful combination of flavors in our Raspberry Pistachio Delight Baklava. This unique twist on a classic Mediterranean dessert features layers of buttery phyllo dough, generously filled with chopped pistachios and fresh raspberries, all drenched in a fragrant honey syrup. Each bite offers a satisfying crunch paired with the perfect blend of sweetness and a hint of tartness.
Ingrédients
- 1 cup unsalted butter, melted
- 1 package package phyllo dough, thawed (16 oz)
- 2 cups pistachios, chopped
- 1 cup raspberries, fresh
- 1 cup granulated sugar
- 1 cup water
- 1/2 cup honey
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat the oven to 350°F (175°C). Brush a 9x13 inch baking dish with some of the melted butter.
- Layer 8 sheets of phyllo dough in the dish, brushing each sheet lightly with butter before adding the next.
- Sprinkle a thin layer of chopped pistachios followed by a few raspberries over the phyllo.
- Layer 4 sheets of phyllo over the nuts and berries, brushing each with butter.
- Repeat the layers until all the pistachios and raspberries are used, ending with a top layer of 8 phyllo sheets, each brushed with butter.
- Using a sharp knife, cut the baklava into 24 squares or diamond shapes.
- Bake in the preheated oven until golden brown and crisp, about 45-50 minutes.
- While the baklava is baking, combine the sugar, water, honey, vanilla extract, lemon juice, and cinnamon in a saucepan. Bring to a boil and cook until the sugar is dissolved and the syrup thickens slightly, about 10 minutes.
- Remove the baklava from the oven and immediately pour the hot syrup evenly over the baklava.
- Allow the baklava to cool completely before serving, at least 4 hours or overnight, to soak up the syrup.
Nutrition
Serving: 100gCalories: 450kcalCarbohydrates: 55gProtéines: 6gFat: 24gSucre: 30g
Tried this recipe?Let us know how it was!