Pistachio Baklava

Ingredients

• 500 g of granulated sugar
• 250 ml of water
• 2 cinnamon sticks, each measuring 7.6 cm in length
• 175 grams of honey
• 30 ml of lemon juice
• 450 g of shelled pistachios
• 1.5 tablespoons of ground cinnamon
• 250 g of phyllo dough, at room temperature
• 200 g unsalted butter, melted

If you are using pre-made and frozen phyllo dough, thaw it in its plastic packaging. Do not open it until you are ready to use it. If you are in a hurry, you can thaw it in its sealed plastic packaging in lukewarm water.

Pulse the walnuts and cinnamon in a food processor until finely chopped. You want a fine chop, not a powder.

Combine the sugar, honey, water, cinnamon sticks, and lemon juice in a large pot. Stir well and bring to a boil, using a candy thermometer to ensure the mixture reaches 100 °C (212 °F) – the “soft ball” stage. Remove from heat, skim off any excess foam, and let cool. Remove the cinnamon sticks. Lemon is an important ingredient in the syrup, as it prevents crystallization during cooling.

Melt the butter in a saucepan, while the syrup is simmering. You can clarify the butter, but it’s not necessary.

Preheat your oven to 180 °C (350 °F).

Unfold the phyllo dough and lay it flat. Grease the inside of the baking dish with melted butter. While assembling, cover any unused sheets of phyllo with a damp cloth to prevent them from drying out. Make sure your butter is very liquid at the beginning. Place 6 sheets of phyllo in the dish, greasing each sheet with melted butter. Set aside the remaining 6 sheets, which will be used for the top layers.

After the first six layers, sprinkle a handful of walnut mixture over the final layer. Add another layer and repeat the process until you have the last six layers. Place the last six layers on top, brushing each with butter. Using a very sharp knife, cut the dough into diamond shapes, cutting completely through each one. Sprinkle the top with water.

Place the dough in the preheated oven and bake for 1 hour, or until the top of the dough is a medium golden brown. Once baked, remove from the oven and pour the cold syrup over the hot dough.

Let it rest for about 5 to 15 minutes, then drain off any excess syrup by tilting the container at a 45-degree angle. Allow it to cool almost to room temperature before eating.