Attention: Please be aware that we are experiencing delays in our order processing. Our shipping carriers are also experiencing delays and cannot guarantee estimated delivery dates.

California Grown Gourmet Pistachios

Pistachio Baklava

Ingredients
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.

Preparation
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