Pistachio Baklava

By Unicorns in the Kitchen · 90 min

Ingredients

Instructions

1. Combine the water and sugar in a saucepan over medium-high heat, bring to a simmer and cook for 15 minutes, stirring now and then.
2. Stir in the lemon juice, take off the heat and let the syrup cool completely.
3. Preheat the oven to 350°F.
4. Melt the butter and leave it to cool slightly.
5. Pulse the pistachios in a food processor until finely chopped, taking care not to turn them into powder.
6. Brush the bottom of a 9x13-inch pan generously with melted butter. Layer phyllo sheets, brushing every two sheets lightly with butter, until half the pack is used.
7. Spread the chopped pistachios evenly over the phyllo and gently press them down with a spatula.
8. Layer the remaining phyllo on top, brushing every two sheets with butter, but leave the top sheet unbuttered.
9. Cut through all the phyllo layers into squares or rectangles.
10. Pour the remaining melted butter evenly over the baklava and tilt the pan so it seeps between the layers.
11. Bake for about 1 hour to 1 hour and 20 minutes, until golden brown on top.
12. Take the baklava out of the oven and immediately pour the cooled syrup evenly over the hot pastry. Let it rest for at least 2-3 hours so it absorbs the syrup.

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

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