Baklava with Honey, Pistachios and Ginger

With layers of flaky pastry, cinnamon and pistachios, it’s no wonder that baklava is a dessert favorite. Using store bought packaged phyllo dough speeds up prep, and the orange blossom honey and candied ginger syrup is a sweet and slightly spicy addition to the classic recipe.

1 pound pistachios, finely chopped

1 teaspoon ground cinnamon

1 cup unsalted butter, melted

1 pound packaged phyllo dough, thawed

1 cup water

1 cup granulated sugar

1 tablespoon vanilla extract

1/2 cup orange blossom honey

1/4 cup candied ginger, finely chopped

Preheat oven to 350°F. Reserve 1/4 cup chopped pistachios for garnish. Place remaining pistachios and cinnamon in a medium bowl and stir to combine. Set aside.

Unroll phyllo dough on a clean work surface, and cover loosely with plastic wrap and a damp cloth to keep dough from drying out. If necessary, trim the dough to the size of baking dish. Use a pastry brush to coat the bottom and sides of the baking dish with melted butter. Lay two sheets of phyllo dough in the buttered pan and brush more melted butter over the entire surface of the dough. Repeat until you have 8 layered sheets total.

Scatter 2 to 3 tablespoons of pistachio mixture evenly over layered phyllo dough. Lay 2 more phyllo sheets on top and brush with butter, then add another layer of pistachios. Repeat the dough, butter, and nut layers until you have just 8 sheets left.

Layer the remaining 8 sheets of phyllo with butter only, 2 sheets at a time. Using a sharp knife, cut 4 rows lengthwise, and then cut diagonally across the pan to create traditional baklava shaped pieces. Place baking dish in preheated oven and bake 50 minutes, until pastry is golden brown and crisp on top.

Meanwhile, make the syrup. Place water and sugar in a small saucepan and bring to a boil over medium-high heat until sugar is dissolved. Reduce heat to low and add vanilla and honey. Simmer for 20 minutes, stirring occasionally, until slightly thickened.

Remove baking dish from the oven and immediately pour the warm sauce over the top of the baklava. Let set at room temperature until cool. Garnish each piece with reserved pistachios and candied ginger.