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Baklava Bark with Pistachios and Honey Recipe

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4 from 13 reviews

Baklava Bark is a delightful twist on traditional baklava, featuring layers of crisp phyllo dough delicately coated with a honey-butter mixture and sprinkled with finely chopped pistachios and sugar. This easy-to-make sweet treat bakes to a golden perfection and crisps up as it cools, offering an irresistible chewy-crunchy texture and warm spicy notes of cinnamon and cloves. Perfect as a snack or dessert, this recipe requires minimal ingredients and uses the oven for baking.

  • Total Time: 26 minutes
  • Yield: 40 pieces

Ingredients

Baklava Bark Ingredients

  • 1/4 cup shelled, roasted pistachios (40g)
  • 2 tablespoons sugar
  • 1/4 cup unsalted butter (56g)
  • 3 tablespoons honey
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon fine sea salt
  • 2 whole cloves (optional)
  • 4 sheets phyllo dough (13 x 18-inch), defrosted

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a half baking sheet (13 x 18-inch) with parchment paper, cutting it to fit precisely into the pan. Set aside for use.
  2. Prepare Pistachio Dust: In a food processor, pulse together the shelled pistachios and sugar until the pistachios are finely chopped. If you don't have a processor, you can crush them using a mortar and pestle or finely chop with a knife before mixing with sugar. Set aside the nut mixture.
  3. Melt the Honey-Butter Mixture: Combine the unsalted butter, honey, ground cinnamon, sea salt, and cloves (if using) in a microwave-safe measuring cup or small saucepan. Microwave on high for 1 minute or gently melt over low heat on the stovetop until the butter is fully melted and the mixture is well combined.
  4. Assemble Phyllo Layers: Lay one sheet of phyllo dough onto the prepared baking sheet. Keep remaining sheets covered with a damp towel to prevent drying out. Using a pastry brush, drizzle approximately one-third (about 2 tablespoons) of the honey-butter mixture evenly over the phyllo sheet. Gently dab and brush to coat the dough thoroughly.
  5. Add Pistachio Dust: Sprinkle one-third (around 2 tablespoons) of the pistachio and sugar mixture evenly over the buttered phyllo sheet. Place the next sheet of phyllo dough on top, pressing down gently to ensure the layers adhere well. Repeat the layering with the remaining phyllo sheets, honey-butter mixture, and pistachio dust, finishing with a final layer of phyllo dough on top.
  6. Bake the Baklava Bark: Place a sheet of parchment paper over the top layer of phyllo dough, then nest a second baking sheet on top to weigh it down evenly. Bake in the preheated oven for about 12 minutes until the dough is lightly golden. Remove the top baking sheet and parchment, rotate the pan, and continue baking for an additional 4 minutes or until the phyllo is a deep golden brown. Keep a close eye to avoid burning.
  7. Cool and Cut: Use a large spatula to lift the phyllo and bottom parchment from the baking sheet onto a cutting board. Cut the stack into five strips approximately 3 inches wide, then cut each strip into 8 triangular pieces. Allow the baklava bark to cool for about 15 minutes to crisp up before serving. Store leftovers in an airtight container at room temperature for up to 3 days.

Notes

  • Storage: Keep baklava bark in an airtight container for up to 3 days. Adding food-safe desiccant packets helps maintain crispness in humid environments.
  • Re-crisping: To refresh softened pieces, bake the bark in a 325°F oven for 5 minutes on a parchment-lined sheet, watching closely to prevent burning.
  • Optional Spices: Whole cloves add a warm aromatic note but can be omitted if preferred.
  • Phyllo Handling: Keep unused phyllo sheets covered with a damp towel to prevent drying out and tearing during assembly.
  • Author: Amelia
  • Prep Time: 10 minutes
  • Cook Time: 16 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Mediterranean

Find it online: https://recipesvibe.com/baklava-bark-with-pistachios-and-honey-recipe/