Honey Pistachio Baklava

Layers of flaky phyllo pastry filled with a fragrant mix of spiced pistachios, baked to a golden crisp and drizzled with warm honey for a sweet, crunchy delight.

Steps

1. Preheat the oven to 180°C (350°F). 2. Mix chopped pistachios, sugar, cinnamon, and cloves in a bowl. 3. Brush a small baking dish with melted butter. 4. Layer one sheet of phyllo in the dish and brush with butter, repeat with 2 more sheets. 5. Spread the nut mixture evenly over the phyllo layers. 6. Top with the remaining phyllo sheets, each brushed with butter. 7. Using a sharp knife, cut the assembled baklava into small diamond or square shapes. 8. Bake for 20-25 minutes until golden and crisp. 9. Warm the honey slightly and drizzle over the hot baklava as soon as it comes out of the oven. 10. Let it cool before serving to allow the honey to soak in.

4 sheets phyllo pastry 50g shelled pistachios, finely chopped 1 tbsp sugar 1/4 tsp ground cinnamon 1 tbsp unsalted butter, melted 2 tbsp honey A pinch of ground cloves (optional)