Description
An easy, hack-style version of traditional baklava that uses a ‘shatter’ method for the phyllo dough, resulting in a delicious, honey-soaked dessert with toasted pistachios and orange blossom syrup without the tedious layering process.
Ingredients
Scale
- 1 package (17 oz / 480g) phyllo dough, thawed
- 1 cup (225g) unsalted butter, melted
- 2 cups (220g) raw unsalted pistachios, finely chopped
- 1/2 cup (100g) granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup (240ml) water
- 1 cup (340g) mild honey (e.g., clover or orange blossom)
- 2 tablespoons orange blossom water
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- Extra crushed pistachios for garnish
- Edible gold leaf (optional)
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- In a small saucepan, combine water, honey, orange blossom water, vanilla, and lemon juice. Simmer gently for 5 minutes until slightly thickened. Remove from heat and let cool completely.
- Keep phyllo dough covered with a damp towel to prevent drying. Cut sheets to fit the pan.
- Lay 4-5 sheets of phyllo in the bottom of the pan, overlapping slightly. Brush generously with melted butter and press down gently.
- In a food processor, pulse pistachios, sugar, cinnamon, cloves, and salt until finely ground but not pasty.
- Brush 3-4 sheets of phyllo lightly with butter, then crumble into small irregular pieces. Sprinkle over the bottom crust.
- Sprinkle half of the nut mixture over the crumbled phyllo. Repeat with another layer of crumbled phyllo and the remaining nut mixture.
- Top with 4-5 sheets of phyllo, brushing each with butter. Score the top into diamonds or squares.
- Bake for 30-35 minutes until golden brown and crispy. Tent with foil if browning too quickly.
- Immediately pour the cooled syrup over the hot baked bars. Let cool in the pan for at least 30 minutes to allow absorption.
- Cut along scored lines and garnish with extra crushed pistachios before serving.
Notes
Keep phyllo dough covered with a damp towel while working to prevent cracking. Ensure syrup is cool before pouring over hot bars to maintain crispness. Toasting pistachios lightly before use enhances flavor. Store leftovers in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bar
- Calories: 280
- Sugar: 18
- Sodium: 120
- Fat: 15
- Saturated Fat: 7
- Carbohydrates: 32
- Fiber: 2
- Protein: 5
Keywords: baklava bars, phyllo dough, pistachio dessert, honey syrup, orange blossom water, easy baklava, make-ahead dessert, Mediterranean sweets