Pistachio And Date Bakalva Recipe

Name: Pistachio And Date Bakalva
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound phyllo dough; 2 cups shelled pistachios, chopped and divided; 1 cup raw walnuts, chopped; 1 cup Medjool dates, pitted and chopped; 1 teaspoon cardamom (hale); 1 teaspoon vanilla extract; 2-4 tablespoons brown sugar, to taste; 1.5 sticks of butter; 1/2 cup water; 1/2 cup honey; 2 teaspoons rose water (sub vanilla if needed)

Servings: persons

1 pound phyllo dough
2 cups shelled pistachios, chopped and divided
1 cup raw walnuts, chopped
1 cup Medjool dates, pitted and chopped
1 teaspoon cardamom (hale)
1 teaspoon vanilla extract
2-4 tablespoons brown sugar, to taste
1.5 sticks of butter
1/2 cup water
1/2 cup honey
2 teaspoons rose water (sub vanilla if needed)

1
Pre heat oven to 350 degrees F. Brush the bottom and sides of a 13 x 9 aluminum baking pan with a generous amount of the melted butter.
2
Spread phyllo dough out on the counter, cut it in half so it will fit in baking pan. Place half of phyllo dough in baking pan. Tuck the corners and sides in if they are overextended.
3
Combine 1 cup chopped pistachios, 1 cup chopped walnuts, and 1 cup chopped dates with cardamom, vanilla extract, and brown sugar in a medium bowl. Spread mixture over the phyllo dough evenly.
4
Place the other half of phyllo dough over top, again tucking in the corners under.
5
Use a sharp knife to cut 7-8 equal rows lengthwise and then cut diagonally to make diamond shapes (should result in about 30 pieces depending on your size).
6
Now pour the remaining melted butter evenly over the dish making sure it gets into the sides and edges.
7
Bake for 35-45 minutes until golden brown. Let it completely cool.
8
While cooling, prepare Sheera syrup by adding water and honey to a medium sauce pan over high heat about 5 minutes until well combined. Remove from heat and add rose water. Stir. Pour over cooled baklava while syrup is still hot. Sprinkle with remaining 1 cup crushed pistachios.
9
Let it cool completely, then slice and serve.

780

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 pound phyllo dough, 2 cups shelled pistachios, chopped and divided, 1 cup raw walnuts, chopped, 1 cup Medjool dates, pitted and chopped, and more.

Yes, Pistachio And Date Bakalva falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pistachio And Date Bakalva

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions