Page 292 - Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented

Baklava

MAKES 1
(8- -12- /20- -30.5- )

’ —
. It’s a more
delicate version of pecan pie, and definitely more flaky, pure in its
simplicity and surprisingly satisfying.

shelled pistachios 1 pound 455 g
cinnamon 1 teaspoon 3 g

Strudel Dough (page 31),
stretched and brushed with 1 batch
butter

unsalted butter, melted 1 cup 225 g
sugar 1 cup 200 g

vanilla extract 1 teaspoon 5 ml
honey ½ cup 120 ml

orange zest 1 tablespoon 6 g
salt ¼ teaspoon 1.5 g

1
. Preheat the oven to 350°F (175°C). Line a 9-by-13-inch (23-by-33-
cm) baking sheet with parchment; coat it with nonstick cooking
spray.

2
. In the bowl of a food processor, pulse together the pistachios and

cinnamon until finely ground. Set the mixture aside.
3
. Trim the butter-brushed strudel dough into pieces slightly smaller

than your baking sheet. Place 2 sheets of strudel dough on top of
each other on the baking sheet and brush the entire surface with
more melted butter. Continue layering the dough 2 sheets at a time
and then buttering, until you have 8 sheets; sprinkle ¼ cup (60 ml)
of the nut mixture over the top layer. Repeat until you have used all