Baklava

Ingredients7

• phyllo pastry400 g
• pistachios300 g
• unsalted butter250 g
• sugar300 g
• water250 ml
• lemon juice1 tbsp
• honey2 tbsp

Method

1. Finely chop the pistachios and melt the butter.
2. Brush a baking dish with butter and layer several sheets of phyllo, brushing each with butter.
3. Spread a layer of pistachios, then continue alternating buttered phyllo and nuts, finishing with phyllo.
4. Cut into diamonds and bake at 170°C until deep golden, about 40–45 minutes.
5. Simmer sugar, water, lemon juice, and honey until slightly thickened, then cool.
6. Pour the cooled syrup over the hot baklava and rest several hours before serving.