Dairy Free Honey and Pistachio Baklava
Total time3 hr 25 min
Prep time40 min
Cook time45 min
4.5(10)
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Learn more →Ingredients
24 servings
For the baklava
- 1 lb whole-wheat phyllo dough, thawed
- ¾ cup unsalted butter, melted
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
For the filling
- 3 cups raw pistachios
- 1 tsp ground cinnamon
- ½ tsp ground cardamom
- ¼ tsp ground ginger
- ⅛ tsp fine sea salt
For the honey syrup
- 1 cup raw honey
- ½ cup water
- 1 tsp pure vanilla extract
- 1 cinnamon stick
For serving
- 2 tbsp finely chopped raw pistachios (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C). Pulse the raw pistachios in a food processor until coarsely chopped — pieces should be roughly the size of a pea, not a fine powder. Transfer to a bowl and stir in the ground cinnamon, cardamom, ginger, and sea salt.
- 2
Brush the bottom and sides of a 9x13-inch baking dish with melted butter. Unroll the phyllo dough and lay it flat under a barely damp kitchen towel to prevent drying.
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