Palestinian

Pistachio and Cinnamon Baklawa with Apricot and Almond Filling

Name: Pistachio and Cinnamon Baklawa with Apricot and Almond Filling
Total time: 47 min
Yield: 8 servings
Cuisine: Palestinian
Ingredients: 1 sheet phyllo dough; 1/2 cup chopped almonds; 1/4 cup apricot preserves; 1/4 cup butter, melted; 1/4 cup honey; 1/4 cup water; 1/2 tsp cinnamon; 1/4 cup chopped pistachios; 1 tbsp chopped pistachios; 1/2 tsp cinnamon

Enhances the nutty flavor with extra pistachios and cinnamon for a richer taste.

47 minutes8 servings

Method

Insert_before 0: Sprinkle extra pistachios over the almond filling before layering. Add extra cinnamon to the honey syrup.
Preheat oven to 350°F (175°C). Brush phyllo with melted butter, layer 6 sheets.
Spread apricot preserves, then almonds, then another 6 sheets of phyllo.
Brush top with butter, cut into diamonds, and bake for 20-25 minutes until golden.
Mix honey, water, and cinnamon, then pour over hot baklawa.

Desserts Baking

Read in another language

More Palestinian recipes →