Lemon Pistachio Baklava

Are you looking to impress your friends and family with a delightful Middle Eastern dessert? Look no further than this Pistachio Baklava recipe. This sweet and nutty treat is sure to be a hit at any gathering.

With this Pistachio Baklava recipe, you'll be able to create a mouthwatering dessert that will have everyone asking for seconds. Give it a try and impress your guests with your baking skills!

Ingredients:

• 9 oz shelled, chopped pistachios
• 9 oz walnuts, coarsely chopped
• 1/4 cup sugar
• 2 tablespoons ground cinnamon
• Pinch of ground cloves
• 16 oz package of phyllo dough, thawed
• 3 sticks of unsalted butter

For Honey Drizzle:

• 3/4 cup sugar
• 1 cup cold water
• 1 cup of Lazy Goat Studio's Lemon Creamed Honey
• 5 whole cloves
• Zest of Lemon

How to Make Pistachio Baklava:

1. Preheat the oven to 350 degrees F, or 325 degrees for a convection oven. 
2. Place the sugar and water in a saucepan and heat, stirring until the sugar dissolves.
3. Bring to a boil, then lower heat and let the mixture simmer covered for 25 minutes. 
4. Add Lazy Goat Studio's Lemon Creamed Honey and stir until the mixture fully dissolves, then immediately pull from heat. 
5. In a food processor add pistachios, walnuts, and hazelnuts and pulse to chop. Mix with sugar, cinnamon, and ground cloves. 
6. Unroll the thawed phyllo pastry and place the sheets in between two towels. Use a damp, fully rung out towel on top to retain moisture. 
7. Brush the interior of a baking pan with melted butter. Take one sheet of the phyllo and place it in the pan, then brush with melted butter. Repeat with about 1/3 of the pastry. 
8. Distribute half of the nut mixture over the top of the phyllo. 
9. Continue to layer the phyllo over the nut mixture until another 1/3 is used up. 
10. Distribute the remaining half of the nut mixture, then cover with the remaining phyllo layers. Brush the top of the phyllo with butter. 
11. Cut the baklava pastry into 24 diamond shaped pieces, and bake in the middle rack of your oven for 35-45 minutes, or until the top is golden and a wooden toothpick comes out clean. Rotate the baklava after 20 minutes, and if it is browning too quickly, cover with foil. 
12. As soon as the baklava is removed from the oven, pour the cooled lemon syrup over the hot baklava. 
13. Allow baklava to sit overnight before serving, garnish with chopped pistachios and lemon zest.