Pistachio Baklava Bars

Homemade baklava can be a bit overwhelming. But these baklava bars couldn’t be easier. With pistachios and Jameson for blended Irish-Greek spirit!

Over the past month I have consistently rotated around through Mexican, Greek, and more recently Irish/St. Patrick’s Day recipes. While today’s recipe primarily resides in the Greek category the green of the pistachios was good enough reason for me to double dip these into St. Patrick’s Day as well. To seal the deal, I even threw in a little bit of Jameson whiskey into the glaze because why not? I think these components would be good in the form of baklava thumbprint cookies as well.

One year ago: Mini Rainbow Cheesecake Bites

Two years ago: Skinny Chocolate Peanut Butter Swirl Cupcakes

Four years ago: Irish Car Bomb Brownies

PISTACHIO BAKLAVA BARS

Makes 24 bars

Ingredients:

CRUST

1 (1 lb. 1.5 oz.) pouch sugar cookie mix

1/2 cup (1 stick) unsalted butter, room temperature

1/2 tsp lemon zest

1 egg

FILLING

1-1/2 cups chopped roasted pistachios

1/3 cup sugar

1/4 cup unsalted butter, room temperature

1 tsp ground cinnamon

1/8 tsp salt

8 frozen mini fillo shells

GLAZE

1/3 cup honey, plus more for garnish

2 Tbsp unsalted butter, room temperature

1 Tbsp brown sugar

1/2 tsp lemon juice

1/4 tsp ground cinnamon

1 tsp vanilla extract

1 Tbsp whiskey or bourbon (optional)

Directions:

1. Preheat oven to 350 degrees. Spray the bottom of 13×9-inch pan with cooking spray, set aside.
2. In a large bowl using a hand mixer, combine cookie crust ingredients until soft dough forms. Press dough evenly into the bottom of prepared pan. Bake 15 minutes.
3. Meanwhile, in a medium bowl, stir pistachios, sugar, butter, cinnamon and salt with a fork until mixture is well mixed and crumbly.
4. Sprinkle nut mixture evenly over partially baked base. With hands, crumble frozen fillo shells evenly over nut mixture. Bake 18 to 20 minutes longer or until golden brown.
5. Meanwhile, in a small microwavable bowl, microwave honey, butter, brown sugar, lemon juice, and cinnamon uncovered on HIGH for 1 minute or until bubbly. Stir in vanilla and liquor, if using.
6. Drizzle honey mixture evenly over fillo. Cool completely, about 2 hours.
7. Cut into bars. Before serving, drizzle a little honey over each bar. Store covered at room temperature.

Source: Slightly adapted from Betty Crocker.

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