36 leaves of frozen phyllo sheets
300 grams unsalted butter
300 grams pistachio ground to a powder
1 tbsp cinnamon powder
3 tbsp. sugar
4 cups water
3 cups sugar
Juice of ½ lemon
2 tbsp honey
Combine water , sugar, honey and lemon juice in a pan, bring the mixture to a boil and,
let it simmer on low heat for 6-8 minutes.
In a bowl mix the ground pistachio nuts with 3 tablespoons of sugar and cinnamon powder.
Brush the bottom of your baking pan with butter and sprinkle 2 tbsp of ground of pistachio mix.
The phyllo sheets has to be worked quickly as it dries up very soon, brush the entire piece of phyllo with the butter.
Repeat in the same manner with 18 leaves of phyllo sheets. And start the building the layers of phyllo in baking pan.
Once you’ve buttered the 18th layer, make a thick layer of the ground pistachio mixture, all the way around the edges of the pan.
Place another layer of phyllo over the nuts and butter it. Repeat the process of brushing phyllo sheets
with the butter to remaining 18 phyllo sheets ,thus making the layer above the pistachio mix.
Using a sharp knife, gently cut the baklava into even squares or diamond shapes.
Drizzle the leftover butter over the top of the baklava. Place the pan in a preheated 200 C oven for 45 minutes or
until the layers puff up high and the top layers are golden, crispy.
When ready, remove the tray from the oven and immediately pour the cold syrup evenly over the baklava.
Let it bubble up and then settle. Generously sprinkle ground pistachios over the top.
Leave the baklava to cool down to room temperature before serving.