First we will start with the history of Baklava. Both Turkey and Greece both say that baklava is a dessert that came from their country. Through research I have found that the Assyrians, around the 8th century B.C., were the first to make a Baklava dessert by layering bread then nuts and honey for a dessert. Greeks created the dough technique of making paper thin dough and layering to create the flaky dough. Phyllo means “leaf” in Greek. The dessert was considered a “rich mans dessert” and only made for special occasions until the mid-19th century.

To make this dessert I started by shelling pistachios and the roasting them for about 6 to 8 minutes. While that was cooling I made the honey glaze. Both things are really simple. The hard part was the layering of the phyllo dough. I put the pistachios and some cinnamon into a food processor and pulsed a few times until the pistachios looked finely chopped. I cut the phyllo dough to fit the pan I was using. This is where the frustration starts. I buttered the pan and put my first layer of phyllo dough down, without ripping it, and brushed the butter on top. That layer, I think, was the only layer that did not rip. But I found out, after baking it that it does not seam to matter if you rip the dough a little or not, so do not spend as much time as I did trying to make the dough perfect on every layer. Below are my pictures of making the baklava and a recipe.


Hope you enjoy this post and good luck making your own baklava. Totally worth the work.


16 oz phyllo dough

10 oz unsalted butter

1 lb pistachios

1 1/2 tsp cinnamon

1 C sugar

1 tbsp lemon juice

6 oz water

4 oz honey

9×13 dish