Baklava

Ingredients

• 500 gphyllo dough
• 300 gpistachios — chopped
• 250 gbutter — melted
• 400 gsugar
• 300 mlwater
• 1lemon — juiced
• 1 tbsphoney

Method

1. Start by preparing the syrup. In a medium saucepan, combine 400 g sugar, 300 ml water, and the juice of 1 lemon. Heat the mixture over medium heat, stirring occasionally until the sugar dissolves completely. Once dissolved, increase the heat slightly and bring the syrup to a gentle boil. Allow it to simmer until it thickens slightly and coats the back of a spoon, then stir in 1 tbsp honey. Remove from heat and let it cool to room temperature.
2. While the syrup cools, prepare the filling. Finely chop 300 g pistachios using a food processor or a sharp knife. The pieces should be small but not powdered, allowing for a crunchy texture in the baklava. Set the chopped pistachios aside.
3. Melt 250 g butter in a small saucepan over low heat. Once melted, remove from heat and let it cool slightly. Clarify the butter by skimming off the foam that rises to the top. This will prevent the baklava from becoming greasy and ensure a crisp texture.
4. Preheat your oven to 180°C (350°F). Brush a baking dish, approximately 30x20 cm, with some of the melted butter. Lay the first sheet of phyllo dough in the dish and brush it lightly with butter. Repeat this process, layering and buttering each sheet, until you have used about half of the 500 g phyllo dough.
5. Spread the chopped pistachios evenly over the layered phyllo. Continue layering the remaining phyllo sheets on top of the pistachios, brushing each sheet with butter as before. Once all the phyllo is used, brush the top layer generously with the remaining butter.
6. Using a sharp knife, cut the layered phyllo into diamond or square shapes, cutting all the way through to the bottom of the dish. This will allow the syrup to soak in evenly after baking.
7. Place the dish in the preheated oven and bake for 45-50 minutes, or until the baklava is golden brown and crisp. The edges should be slightly darker, indicating that the layers are thoroughly cooked.
8. Once baked, remove the baklava from the oven and immediately pour the cooled syrup evenly over the hot pastry. The sizzling sound indicates the syrup is being absorbed. Let the baklava cool completely at room temperature, allowing the syrup to fully soak in and the flavors to meld.
9. Serve the baklava at room temperature, allowing the layers to be crisp and the filling to be flavorful. This dish is best enjoyed fresh, with the syrup fully absorbed and the pastry layers distinct and crunchy.