Baklava Pockets – a delicious recipe with butter, pistachios, sugar, water, lemon. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Thaw phyllo and unroll. Put 13 sheets on work surface and cover rest with very slightly dampened cloth. Using very sharp knife, cut phyllo into 20 (3 inch) squares, discarding 1 inch trim from short side. Fold four corners of each square to meet in center, making envelope. Set squares in 17- by 12 inch jellyroll pan. Repeat with remaining 13 sheets phyllo.
2
Divide pistachios among phyllo pockets. Heat butter in small saucepan until hot to the touch. Pour butter into pan, making sure it gets to every part. Bake at 400 degrees until done, about 20 minutes.
3
Dissolve sugar in water. Add lemon juice and boil 2 minutes.
4
Remove phyllo from oven. Tip pan to drain off excess butter. Return tray to oven 1 minute, then remove from oven. Just before serving, pour boiling syrup into tray.
908
kcal
Calories
69
g
Fat
78
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 (26 sheet) package phyllo dough, 1 1/2 cups butter, 3/4 cup pistachios, crushed, 1 1/2 cups sugar, and more.
Yes, Baklava Pockets falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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