Pistachio Baklava

Method

1. 1

   Make the syrup first: boil the sugar and water for 10 minutes, add the lemon juice, and cool completely.

   💡 Cold syrup on hot baklava is the law — same temperatures make it soggy.

2. 2

   Brush a baking pan with butter and lay in half the phyllo, buttering every single sheet as you go.

   💡 Keep the phyllo stack under a barely damp towel; exposed sheets crack in a minute.

3. 3

   Spread the chopped pistachios in an even layer over the phyllo.

4. 4

   Layer on the remaining sheets, buttering each, and brush the top generously.

5. 5

   Cut all the way through into diamonds with a sharp knife before baking.

6. 6

   Bake at 170°C for 45–50 minutes until evenly deep gold.

7. 7

   Pour the cold syrup evenly over the hot baklava — it will crackle — and let it drink for at least 3 hours before serving.