Lupin Free Honey and Pistachio Baklava

Total time3 hr 25 min

Prep time40 min

Cook time45 min

4.5

(10)

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Ingredients

24 servings

For the baklava

1 lb whole-wheat phyllo dough, thawed
¾ cup unsalted butter, melted

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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