BaklavaGrowing up, there was always a desert that really caught my attention, and that was baklava. I forgot when that time of year was when the baklava would come around, most likely a local festival in Milwaukee, but I recall that time of year, and I would attempt to always get a triangle of the delicious and flaky baklava.

As I was making a lot of dishes yesterday, I thought that I would make a desert, not so much for myself, but to try something new for the kids. Looking around my kitchen, I noticed a large bag of salted pistachios on the counter. I am not sure what hit me, but I instantly thought of baklava. Now I believe that baklava is typically made with crushed walnuts, however I thought the pistachio would add a nice salty hit to the sweetness of the butter and syrup.

The dish is really quick to make and will keep you coming back for more, which can be dangerous if you are looking to shed a few pounds, fortunately I have some control.

1 box of filo dough, thawed
2 sticks of unsalted butter, melted
2 cups of crushed pistachios
Cinnamon, to sprinkle

2 cups of sugar
2 cups of water

Start by greasing a 9×13 deep baking pan. Taking each layer of filo dough, lightly butter each layer, and sprinkle a bit of the pistachio nuts and cinnamon on each layer. Continue this process until all of the dough is used. Once layered, cut the dough into triangles or squares before cooking. Preheat your oven to 350 degrees and cook for 45 minutes, until golden brown. While the baklava is cooking in the oven, add the sugar and water to a pot and bring to a boil. Once boiling, reduce the heat and cook for nearly 20 minutes. This will reduce down and make a wonderful syrup. Once the baklava is done cooking, drizzle the syrup all over the baklava. This is the hard part; you have to let it cool! Once cooled, dig in. Trust me on this one, not only is it super easy to make, but it is so flaky and delicious, you will want more!

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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