Baklava is a a world famous, melt-in-your-mouth dessert. Try making this sweet pastry, a mass of layers of phyllo dough filled with chopped nuts, baked and drenched with sugar water.
Roll two sheets of phyllo dough tightly together around the end of a cooking spoon. Push the ends together, remove from spoon and fold in a circle to resemble a bird’s nest.
Butter the rolled phyllo “nests” thoroughly.
Bake at 400 degrees for 25 minutes.
Bring sugar water to slow boil.
Blend pistachio nuts in food processor. Do not blend too fine. Leave some pistachio chunks to add flavor.
Remove baked phyllo from oven. Color should be golden brown.
Spoon sugar water over baked phyllo.
Sprinkle handfuls of chopped pistachios over each phyllo.
Let stand and cool for 3 or 4 minutes.
Serve with coffee or tea.
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