Pistachio Brown Butter Baklava
Faith Kennedy
16
Dessert
This skillet baklava blends crisp phyllo layers with aromatic brown butter and a rich pistachio filling. A touch of citrus and honey syrup adds a delicate sweetness, soaking into every layer. Baked directly in your cast iron skillet, this dessert is perfect for sharing at gatherings of any size.
Ingredients
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Lancaster No. 12 Skillet
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1 box phyllo dough (16 oz), thawed
2 1/2 cups pistachios, finely chopped
1 1/2 cups brown butter (from ~1 3/4 cups butter)
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1 cup sugar
1/4 cup honey
1 cup water
1 teaspoon lemon juice
Directions
Preheat oven to 350°F. Grease your cast iron skillet with butter.
In a saucepan over medium heat, melt unsalted butter and continue to cook until golden brown and fragrant. Remove from heat and skim off foam. Set aside.
In another saucepan, combine sugar, honey, water, and lemon juice. Bring to a boil, then reduce heat and simmer for 10–12 minutes until slightly thickened. Let syrup cool completely.
Trim phyllo sheets to fit the diameter of your skillet, or tuck edges inside when layering.
Place one sheet of phyllo into the skillet and brush with brown butter. Repeat this process, layering and buttering each sheet until half of the phyllo is used.
Spread chopped pistachios evenly across the middle layer.
Continue layering and buttering the remaining phyllo sheets on top.
Using a sharp knife, carefully cut the assembled baklava into diamond or square shapes before baking.
Bake for 35–50 minutes (depending on skillet size) until golden brown and crisp.
Remove from oven and immediately pour cooled syrup evenly over hot baklava.
Allow baklava to sit uncovered for at least 6 hours or overnight to fully absorb the syrup and develop flavor.
Serve at room temperature. Optional: garnish with extra pistachios or a sprinkle of edible rose petals.
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