Crispy & Sweet Pistachio Baklava

By Unicorns in the Kitchen · 120 min

Ingredients

Instructions

1. Combine the water and sugar in a saucepan over medium-high heat.
2. Bring to a simmer and cook for 15 minutes, stirring now and then.
3. Stir in the lemon juice, turn off the heat, and let the syrup cool completely.
4. Preheat the oven to 350°F.
5. Melt the butter and set it aside to cool slightly.
6. Pulse the pistachios in a food processor until finely chopped, taking care not to turn them into powder.
7. Brush the bottom of a 9×13-inch pan generously with melted butter. Layer phyllo sheets, brushing every second sheet lightly with butter, until half the pack is used.
8. Spread the pistachios evenly over the phyllo and press gently with a spatula.
9. Layer the remaining phyllo on top, brushing every two sheets with butter, but leave the top sheet unbuttered.
10. Cut through all the phyllo layers into squares or rectangles.
11. Pour the remaining melted butter evenly over the baklava, tilting the pan so it seeps between the layers.
12. Bake for about 1 hour to 1 hour 20 minutes, until golden brown on top.
13. Take out of the oven and immediately pour the cooled syrup evenly over the hot baklava.
14. Let it rest at least 2–3 hours so it absorbs the syrup.
15. Optionally, sprinkle ground pistachios on top before serving.

Summarized from Unicorns in the Kitchen's video. Watch it for the details.

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