Sweet & Nutty Pistachio Baklava

Directions

1. Step 1

   Preheat oven to 325°F (160°C). Grease a 9x13 inch baking pan. In a bowl, combine chopped pistachios, sugar, and cinnamon for the filling.

2. Step 2

   Carefully unroll phyllo dough. Keep it covered with a damp cloth to prevent drying out. Brush the bottom of the pan with melted butter.

3. Step 3

   Layer 8-10 sheets of phyllo dough in the pan, brushing each sheet generously with melted butter. Sprinkle about 1/4 of the pistachio mixture evenly over the phyllo.

4. Step 4

   Repeat the layering process: 4-5 buttered phyllo sheets, then another 1/4 of the pistachio mixture. Continue until all pistachios are used, ending with 8-10 buttered phyllo sheets on top.

5. Step 5

   Using a sharp knife, cut the baklava into diamond or square shapes, cutting all the way through the layers.

6. Step 6

   Bake for 50-60 minutes, or until the top is golden brown and crispy.

7. Step 7

   While baklava bakes, prepare the syrup: In a saucepan, combine sugar, water, and lemon slice. Bring to a boil, then reduce heat and simmer for 10 minutes until slightly thickened. Remove from heat and stir in orange blossom water.

8. Step 8

   Immediately upon removing the baklava from the oven, slowly pour the cooled syrup evenly over the hot baklava. The sizzle means it's absorbing.

9. Step 9

   Let the baklava cool completely (several hours or overnight) to allow the syrup to fully absorb and the layers to set before serving.