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California Grown Gourmet Pistachios

Pistachio Baklava

3 cups Finely chopped, shelled Pistachios
1/2 cup Sugar
2 teaspoons Ground cinnamon
1/2 teaspoon Ground nutmeg
one dash Ground cloves
1 1/2 cups Clarified butter
1 package Phyllo pastry sheets
Syrup (recipe follows)

Syrup: Combine 1 cup sugar, 1 cup water, 1/2 teaspoon grated lime peel, 3 whole cloves and 1/2 stick cinnamon. Bring to a boil; simmer 20 minutes. Add 1 1/2 teaspoons lime juice; simmer 5 minutes longer. Remove from heat; cool.

Combine pistachios, sugar and spices. Keep butter warm; brush bottom of 13 x 9 x 2-inch metal pan with some of the clarified butter. Cut phyllo sheets in half crosswise; trim into 13 x 9-inch rectangles. Cover with waxed paper and damp tea towel to keep from drying out. Line pan with 10 sheets phyllo, brushing each with clarified butter; sprinkle with 1/3 cup pistachio mixture. Place 2 sheets phyllo on top of nuts; brush each with butter. Sprinkle with 1/3 cup nut mixture. Repeat layering 2 sheets phyllo, brushing each with butter and sprinkling with 1/3 cup pistachio mixture until all nut mixture is used. Top with remaining phyllo sheets brushing each with butter. With sharp knife, carefully cut through all layers into diamond-shaped pieces. Bake at 325┬░ F. for 45 minutes; reduce heat to 275┬░ F. and bake 20 minutes longer. Remove from oven; while still hot, carefully spoon cool syrup (see below) over baklava. Yield:36 pieces.

Courtesy American Pistachio Growers