Yield: 12 squares Total Time: 1 hr 15 min (Prep 30 | Bake 40–45)
Gear: 9×13 in (23×33 cm) baking dish, pastry brush, sharp knife, saucepan

Ingredients

• 1 package phyllo dough (16–18 sheets, thawed if frozen)
• 250 g (2 cups) pistachios, finely chopped
• 115 g (½ cup) unsalted butter, melted
• 240 ml (1 cup) honey syrup*

*Honey Syrup (make ahead or while baklava bakes):

• 120 ml (½ cup) honey
• 120 ml (½ cup) water
• 100 g (½ cup) sugar
• ½ tsp lemon juice
• ½ tsp ground cinnamon (optional)

Steps to Make It

• Step 1: Preheat oven to 175°C / 350°F. Grease baking dish with butter.
• Step 2: Lay 6 phyllo sheets in the dish, brushing each with melted butter.
• Step 3: Sprinkle ⅓ of chopped pistachios evenly over.
• Step 4: Repeat layers (phyllo + butter + pistachios) twice more, finishing with 6 sheets of buttered phyllo on top.
• Step 5: Using a sharp knife, cut into 12 squares or diamonds before baking.
• Step 6: Bake for 40–45 min, until pastry is golden brown and crisp.
• Step 7: While baking, simmer honey, water, sugar, lemon juice, and cinnamon until slightly thickened (8–10 min). Cool slightly.
• Step 8: Immediately after removing baklava from oven, pour warm honey syrup evenly over it. Let soak at least 30 min before serving.

Cook Tips

• Keep unused phyllo sheets covered with a damp towel to prevent drying.
• For brighter flavor, mix pistachios with 1 tsp orange blossom water or rose water.
• Baklava tastes better the next day after the syrup fully absorbs.

Quick Reference

• Step 1: Preheat 175°C / 350°F, prep dish.
• Step 2–4: Layer phyllo + butter + pistachios (3 sets).
• Step 5: Cut before baking.
• Step 6: Bake 40–45 min.
• Step 7–8: Make honey syrup → pour over hot baklava.

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