THE BEST BAKLAVA WITH PISTACHIOS - recipe

Grind 3 cups of pistachios and 1 cup of walnuts in a Ziploc bag, crushing them into small pieces without crumbling too much.

Add 1 cup of ground graham crackers to the nut mixture to keep the baklava moist.

Layer 6-7 sheets of phyllo dough in a baking pan, ensuring they are not perfect.

Sprinkle a handful of the nut mixture over the phyllo layers.

Continue layering with 3 sheets of phyllo followed by more nuts, repeating this process until the mixture is used up.

For the top layer, add 3 more sheets of phyllo dough.

Cut the baklava into squares for serving, explaining that it can also be cut into triangles or other shapes if desired.

Equipment Needed

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