Make Eric King's Mom's Walnut Pistachio Baklava I The Secret Sauce with Dan Pelosi

The Secret Sauce is back this week to celebrate Mother's Day with another delicious family recipe! Join Dan "Grossy" Pelosi as he visits recipe developer, photographer and writer Eric King (@easygayoven) and learns his favorite dish his mom made growing up, Walnut Pistachio Baklava.

00:00 - Introduction
00:40 - Layering the Phyllo
02:24 - Making the Filling
03:15 - Assembling & Scoring
07:07 - Chat with Eric's Mom!
08:18 - Finishing & Tasting

PRODUCTS FEATURED IN THIS VIDEO:
Five Two Essential Kitchen Knives : https://f52.co/3oSDYV5
Five Two Silicone Pot Holders: https://f52.co/3LeOXQb

Prep Time: 35 minutes
Cook Time: 35 minutes

Makes: 24

Ingredients:
1 box frozen phyllo dough sheets
1 cup salted butter
3/4 cup granulated sugar
5 ounces unsalted, raw walnuts
5 ounces shelled pistachios
1 1/2 teaspoons cinnamon
1/4 teaspoon ground cardamom
Kosher salt
1 cup honey

Directions:
Step 1
The night before you make the baklava, or about 6-8 hours before, thaw the frozen phyllo in the refrigerator. Remove from the refrigerator and let rest at room temperature for at least 1 hour before starting. Depending on the size of the phyllo sheets, you may have to cut them to fit into a 9x13-inch tin.

Step 2
Preheat oven to 350°F.

Step 3
Pulse walnuts and pistachios in a food processor until coarsely ground. Add sugar, cinnamon, cardamom and a pinch of salt to the ground nuts and pulse until just combined.

Step 4
Melt butter in the microwave in a glass 2-quart measuring cup, or on the stove in a small saucepan over low heat.

Step 5
Brush the bottom and sides of the tin with melted butter.

Step 6
Carefully unroll phyllo sheets. Lay down one sheet in the tin so it totally covers the bottom. Gently brush the top of the sheet with butter. Repeat this step with five more sheets.

Step 7
After the sixth layer, lay a clean dish towel over the unused phyllo to keep it from drying out. Evenly spread half of the nut mixture over the top.

Step 8
Add six more phyllo sheets on top of the nut mixture, brushing each with melted butter.

Step 9
Spread remaining nut mixture over top.

Step 10
Add the final six sheets of phyllo, layering each with melted butter. Set aside remaining butter for later.

Step 11
Using a sharp knife, score the phyllo in diamond shapes, trying to cut only halfway through the thickness of the baklava. Begin in one corner and cut across on a diagonal to the middle of the long side of the pan. Continue with parallel scoring on either side of the first cut, about 2-inches in thickness each. Now score the baklava vertically with three equal cuts. You may have to gently hold the phyllo in place as you do this.

Step 12
Bake on the middle oven rack for 32 to 34 minutes. It is done once it’s golden brown on top

Step 13
Pour the honey into the same container as the leftover butter. Heat in the microwave or over the stove for one minute. You want the honey to be thin but not boiling.

Step 14
Give the honey a stir and pour it, evenly, over the baklava right out of the oven. Let the baklava cool at room temperature for at least 4 hours.

Note: You won’t hurt anything by adding more layers if you have a few additional sheets you want to use up. Try to save the best, unbroken phyllo sheets for the top layer.

MORE ABOUT 'The Secret Sauce with Grossy Pelosi':
Join host and Food52 Resident Dan “Grossy” Pelosi as he joins community members in their own kitchens, uncovering heirloom family recipes, hearing the heartwarming stories behind them, and learning how to make how to make each special dish.
You can watch more of The Secret Sauce here: https://bit.ly/3oeAVWY

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