A Tu Bishvat Treat: Pecan and Pistachio Baklava

Ingredients

For the Phyllo Base:

• ½ package thawed phyllo dough sheets

• ½ cup oil (or melted butter)

For the Filling:

• 400 g (14 oz) toasted pecans

• 4 tablespoons honey or silan (date syrup)

• 1 teaspoon cinnamon

• A pinch of salt

For the Syrup:

• 2 tablespoons honey or silan

• ½ cup water

• ½ cup sugar

For Garnish:

• 10 g toasted pistachios

Instructions

Prepare the Filling

Place the toasted pecans in a food processor fitted with a steel blade and pulse until coarse crumbs form.

Add the honey (or silan), cinnamon, and salt, and continue processing until the mixture becomes uniform, slightly crumbly, and sticky.

Prepare the Baklava Base

Set up a comfortable work surface and place one sheet of phyllo dough on it.

Brush the sheet generously with oil (or melted butter).

Spread 3–4 teaspoons of the pecan filling along the lower third of the sheet, then roll the phyllo into a tight log.

Coil the finished log into a spiral shape.

Transfer the spiral to a parchment-lined 24 cm (9-inch) round baking pan.

Repeat the process with the remaining phyllo sheets, attaching each new spiral to the end of the one already in the pan until you create one large spiral.

Brush the top of the assembled baklava with oil.

Bake in a preheated 180°C (350°F) oven for 15–20 minutes, or until golden brown and deeply colored.

Make the Syrup

In a small saucepan, combine the water, honey (or silan), and sugar.

Bring to a boil and cook over high heat, stirring constantly for several minutes, until the syrup thickens slightly.

 Final Steps

Remove the baklava from the oven and immediately brush it generously with the warm syrup.

Allow it to cool to room temperature.

Coarsely chop the toasted pistachios and sprinkle them over the baklava just before serving.