This stunning dessert isn't just mouthwateringly good, it's a healthier twist on the classic, sweet baklava we all know and love.

What makes this baklava special? It's the heart-healthy olive oil that replaces the traditional butter. Unlike butter, olive oil has a myriad of health benefits, including lowering bad cholesterol levels and reducing the risk of heart diseases. Moreover, Al Jouf organic olive oil has a mild and fruity flavor that complements the nutty and sweet taste of baklava.

Now, if you're a baklava purist, don't worry, I promise you won't miss the butter. This olive oil and Pistachio Baklava is just as satisfyingly sweet, crisp, and nutty, with that unmistakable hint of aromatic spices we all adore.

Preparation time: 45 minutes

Cooking time: 40 to 50 minutes

Ingredients

• 1 1/2 cups of shelled pistachios
• 1/4 cup of granulated sugar
• 1/2 teaspoon of ground cinnamon
• 1/4 teaspoon of ground cardamom
• 16 oz (1 package) of phyllo dough (thawed if frozen)
• 3/4 cup of Al Jouf organic olive oil

For the syrup:

• 3/4 cup of granulated sugar
• 2/3 cup of water
• 2/3 cup of honey
• Juice of 1 lemon
• 1 teaspoon of rose water
• 1 teaspoon of orange blossom water

Instructions

1. Preheat oven to 350°F (177°C) and lightly grease a 13x9 inch baking dish.
2. In a food processor, pulse the pistachios with the sugar, cinnamon, and cardamom until finely chopped. Set aside.
3. Unroll the phyllo dough and cover it with a damp towel to prevent it from drying out.
4. Place one sheet of phyllo dough on the bottom of the prepared baking dish and brush it lightly with Al Jouf organic olive oil. Repeat with seven more sheets, brushing each one with oil.
5. Sprinkle about 1/2 cup of the pistachio mixture evenly over the phyllo layer.
6. Place another sheet of phyllo dough over the pistachio layer and brush it lightly with oil. Repeat with four more sheets, brushing each one with oil.
7. Sprinkle another 1/2 cup of the pistachio mixture evenly over the phyllo layer.
8. Repeat step 6 with another five sheets of phyllo dough and oil.
9. Sprinkle the remaining pistachio mixture evenly over the phyllo layer.
10. Repeat step 6 with another eight sheets of phyllo dough and oil.
11. Using a sharp knife, cut the baklava into diamond-shaped pieces, making sure to cut through all the layers.
12. Bake for 40 to 50 minutes or until golden and crisp on top.
13. While the baklava is baking, make the syrup by combining the sugar, water, honey, and lemon juice in a small saucepan over medium heat. Bring to a boil and then reduce the heat and simmer until slightly thickened, about 15 to 20 minutes. Stir in the rose water and orange blossom water and remove from heat.
14. As soon as the baklava comes out of the oven, pour the hot syrup evenly over it, making sure to cover all the pieces. Let it cool completely before serving or storing in an airtight container at room temperature for up to a week.

Nutrition Information

Serving size: 1 piece (about 2x2 inches)

• Calories: 246
• Fat: 13 g
• Carbohydrates: 31 g
• Protein: 4 g