½ cup shelled pistachios

½ cup shelled walnut pieces

¾ sliced almonds

Forwarding the News

Thoughtful, balanced reporting from the Forward and around the web, bringing you updated news and analysis of the crisis each day.

Terms(Required)

I agree to the Forward's Terms of Service and Privacy Policy

Email(Required)

2 cups sugar + ¼ cup sugar

1 cup water

½ cup honey

1 star anise

1 cinnamon stick

3 ounces almond paste (marzipan)

7 sheets phyllo

About ¼ cup canola oil or melted butter for dairy meal

Preheat oven to 350

1) Place all the nuts on an ungreased cookie sheet. Lightly toast the nuts until they are golden brown. Let cool.

2) Transfer the nuts to a food processor, add the ¼ cup of sugar and pulse until the nuts are slightly ground but chunks remain.

3) Transfer the nuts to a mixing bowl. Break up the almond paste with your fingers and mix it into the nuts.

4) Place the water, remaining sugar, honey, star anise and cinnamon stick in a medium saucepan. Bring the mixture to a simmer and turn off.

5) Place a sheet of phyllo on a cutting board or work surface. Lightly brush the phyllo with canola oil. Place a second sheet on top of the prepared sheet and lightly brush it with oil. Continue in this manner until all sheets are brushed.

6) Place the nuts on the prepared phyllo and spread them to cover the bottom 2/3 of the phyllo. Roll the phyllo away from and press down to form a slightly flattened log.

7) Place the log on a baking sheet. Score the baklava with a sharp knife every 1 ½ inches. Brush the baklava with the remaining oil. Bake for 15-20 minutes until lightly browned. Pour the hot syrup over the baklava and allow the syrup to penetrate the cut pieces and drip down the sides.

8) Cool thoroughly before serving

A message from our CEO & publisher Rachel Fishman Feddersen

I hope you appreciated this article. Before you move on, I wanted to ask you to support the Forward’s award-winning journalism during our High Holiday Monthly Donor Drive.

This year, we have stood together in strength and sorrow. Our Forward team has worked around the clock to help you find clarity amid the chaos.

If you’ve turned to the Forward in the past 12 months to better understand the world around you, we hope you will support us with a gift now. Your support has a direct impact, giving us the resources we need to report from Israel and around the U.S., across college campuses, and wherever there is news of importance to American Jews.

Make a monthly or one-time gift and support Jewish journalism throughout 5785. The first six months of your monthly gift will be matched for twice the investment in independent Jewish journalism. 

—  Rachel Fishman Feddersen, Publisher and CEO

Join our mission to tell the Jewish story fully and fairly.

$36 $500

$120 $180 Other amount