Yield: 24 3-inch Squares
1 3/4 Cups Sugar
3/4 Cup Water
1 Tbsp Lemon Juice
1 Tbsp Rose Water
In a small saucepan, combine the sugar, water, and lemon juice. Bring to a simmer and cook
about 5 minutes to dissolve sugar and thicken. Remove syrup from heat, stir in rose water, and
cool until needed.
1 lb Pistachios, shell off
2 Tbsp Sugar
1/2 tsp Cinnamon
1/4 Cup Water
In a food processor, pulse pistachios, sugar, and cinnamon until nuts are finely chopped. Add
water and process briefly to incorporate. The mixture should be fairly dense and sticky. Reserve
for later use.
2 Cups Clarified Butter
1/4 Cup Vegetable Oil
Generously brush a 13-inch x 17-inch sheet pan with clarified butter. Combine the rest of the
clarified butter with the vegetable oil.
1 lb Phyllo Dough
1 Cup Graham Cracker Crumbs
Working quickly, place a phyllo sheet on the sheet pan, brush it with butter, and give it a light
sprinkling of Graham cracker crumbs. Repeat until the phyllo is eight sheets thick.
Using both hands, crumble the reserved pistachio mixture over the phyllo in an even layer, being
sure to get the filling to the edges of the pan. Do not try to make the filling perfectly flat and do not
press down on it overly much or the baklava will be very dense after baking.
Place a piece of phyllo over the nut filling and gently press it into place. Brush the phyllo with
butter, sprinkle with Graham cracker crumbs, and cover with another layer of phyllo. Repeat until
the phyllo is eight layers thick. Butter the last sheet of phyllo, but do not put Graham cracker
crumbs on the top layer.
Trim the excess phyllo from the edges of the baklava with scissors or a very sharp knife. Using a
very sharp paring knife and cutting all the way down to the sheet pan, cut the baklava into 3-inch
squares. (You will be making four rows and six columns on the pan.)
Bake the baklava in a 325 degree F oven for 45 minutes. Turn the temperature to 400 degrees F
and continue baking until crisp and golden brown, about another 15-20 minutes. Remove the
baklava from the oven and pour the cooled syrup evenly over the top of the pastry. Let cool.
Serve at room temperature or chilled.