It makes sense that Greek food is one of my favorite ethnic foods. Crucians and Greeks have one thing very much in common–the Sun! One of my all time favorite treats is Baklava. The honey, spiced, layered decadence is just sinful! This is just a Rambling, as it was one of my first times trying out the recipe. I usually try to test it a couple times before I find it share worthy. Or maybe I’ll just have to hold up on sharing in anticipation of that cookbook I keep meaning to put together!
I ran into some pistachios at our local grocery store. They so rarely carry just the shelled nut that whenever I bump into it, I treat it like a squirrel two days before winter. They are expensive, so I limit myself to two bags, but they are SO worth the extra cost. Ground emeralds. Just a gorgeous green!
Layered butter, sugar, hand grated Dominican Cinnamon, and wafer thin Phyllo dough are just a few of the ingredients that make up this divine dessert.
For the glaze, I use raw local Crucian Honey, sugar, and local limes. Traditionally, lemons are used, but the limes give a thoroughly bold flavor that is simply unapologetic with its bright citrus burst.
A light sprinkling of the jade pistachio dust alerts you that this is an all pistachio pie. Decadent!!