Alpha Gal Friendly Pistachio Baklava

Total time3 hr 25 min

Prep time40 min

Cook time45 min

4.6

(16)

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Ingredients

24 servings

For the baklava

1 lb phyllo dough, thawed
1 cup unsalted butter, melted
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.

For the filling

3 cups raw shelled pistachios
2 tbsp granulated sugar
1 tsp ground cinnamon
¼ tsp ground cardamom

For the syrup

1 cup honey
¾ cup water
½ cup granulated sugar
1 tbsp orange blossom water
1 strip lemon peel (about 2 inches)

For serving

2 tbsp finely chopped pistachios (optional)

Instructions

1
Make the syrup first so it has time to cool completely before the baklava comes out of the oven. Combine the honey, water, 1/2 cup sugar, and lemon peel strip in a small saucepan over medium heat, stirring until the sugar dissolves. Bring to a gentle boil, then reduce heat and simmer for 10 minutes, until slightly thickened and the syrup coats the back of a spoon. Remove from heat, stir in the orange blossom water, and discard the lemon peel. Set aside to cool to room temperature.
2
Pulse the pistachios in a food processor until coarsely chopped — pieces should be roughly the size of a small pea, not a fine powder. Transfer to a bowl and stir in the 2 tbsp sugar, cinnamon, and cardamom until evenly combined.

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