---
title: Pistachio Baklava
servings: 12
prep time: 40 minutes
cook time: 50 minutes
source: https://mycibora.com/recipes/baklava-pistachio
---

Gather @phyllo dough{500%g} and @pistachio{300%g}.

Make the syrup first: boil the @sugar{400%g} and @water{300%ml} for 10 minutes, add the @lemon{0.5} juice, and cool completely. ~{10%minutes}

Brush a baking pan with @butter{250%g} and lay in half the phyllo, buttering every single sheet as you go.

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

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

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

Bake at 170°C for 45–50 minutes until evenly deep gold. ~{2850%seconds}

Pour the cold syrup evenly over the hot baklava — it will crackle — and let it drink for at least 3 hours before serving. ~{1%hours}