The Best Pistachio Baklava

By Unicorns in the Kitchen · 120 min

Ingredients

Instructions

1. Simmer the water and sugar in a saucepan over medium-high heat for 15 minutes, stirring now and then.
2. Add the lemon juice, take off the heat, and let the syrup cool completely.
3. Heat the oven to 350°F. Melt the butter and let it cool slightly.
4. Pulse the pistachios in a food processor until finely chopped, without turning them into powder.
5. Brush a 9x13-inch pan generously with melted butter. Layer phyllo sheets in the pan, brushing every two sheets lightly with butter, until half the pack is used.
6. Spread the pistachios evenly over the phyllo and press gently with a spatula.
7. Layer the remaining phyllo on top, brushing every two sheets with butter, but leave the top sheet unbuttered.
8. Cut through all the layers into squares or rectangles.
9. Pour the remaining melted butter evenly over the top, tilting the pan so it seeps between the layers.
10. Bake for 1 hour to 1 hour 20 minutes, until golden brown on top.
11. Immediately pour the cooled syrup evenly over the hot baklava. Let it rest at least 2 to 3 hours so it absorbs the syrup.
12. Optionally sprinkle ground pistachios on top, then serve from the pan or on plates.

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

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