Imperial Sugar
Dixie Crystals

Almond Pistachio Baklava


  • 1/2 package (8 oz.) phyllo dough, thawed
  • 1 stick (1/2 cup) unsalted butter
  • Pinch salt
  • 1 teaspoon vanilla extract
  • 1 1/4 cup slivered almonds
  • 1 1/4 cup pistachio pieces
  • 1/4 teaspoon cinnamon
  • Honey Syrup
  • 1/3 cup water
  • 1/2 cup Dixie Crystals Extra Fine Granulated Sugar
  • 2 teaspoons lemon or lime zest, no white bitter pith
  • 1 tablespoon lemon or lime juice
  • 1/4 cup honey


  1. Thaw phyllo dough according to manufacturer’s directions.
  2. Preheat oven to 350°F.
  3. Set aside a 9 x13 inch pan, preferably lined with parchment paper. Leave paper hanging over edges.
  4. Melt butter. Add salt and vanilla; set aside.
  5. Chop almonds and pistachios into small pieces, add cinnamon; set aside.
  6. Open phyllo dough and cut crosswise in half. Place a phyllo sheet onto pan and brush with a thin coat of melted butter. Phyllo will not cover entire surface of pan.
  7. Add another phyllo sheet and brush again with melted butter. Repeat until you have obtained 4-5 sheets. Do not worry if some phyllo sheets tear apart, just patch them.
  8. Brush stack with melted butter and sprinkle with several tablespoons of chopped nuts. Press firmly.
  9. Cover and repeat with layering phyllo while brushing each sheet with melted butter. After 4-5 sheets, sprinkle with more nuts.
  10. Repeat process until all phyllo and nuts have been used.
  11. If using parchment, paper lift baklava sheet out of cookie pan. Cut in desired shapes using a sharp knife. Return to pan. Without using parchment paper it is best to cut inside pan.
  12. Place in oven and bake until golden, about 45 minutes.
  13. To make Honey Syrup: In a saucepan, bring water and sugar to a boil for 5 minutes. Remove from heat and add citrus juice and honey. When cold add citrus zest.
  14. Upon removal from oven, brush baklava with syrup. Sprinkle with some additional nuts and citrus zest if desired.
  15. Do not wrap baklava as it would get soggy.
Dixie Crystals Insight