Ingredients

• 500 g phyllo pastry sheets
• 400 g shelled pistachios
• 300 g unsalted butter
• 600 g granulated sugar
• 500 ml water
• 100 g honey
• 1 tbsp lemon juice
• 1 tsp vanilla extract

Instructions

1. Prepare pistachio filling

   Roughly chop the pistachios into small chunks, leaving some pieces slightly larger for texture. Pulse briefly in a food processor for 3-4 seconds to achieve uniform but varied sizes. The nuts should be chunky, not powdered. Do not over-process or you'll create pistachio butter.

2. Melt and clarify butter

   Melt butter in a small saucepan over low heat for 3-4 minutes until fully liquid and foamy. Remove white foam with a spoon and strain through fine mesh. The clarified butter should be golden and clear. Do not let the butter brown or burn.

3. Prepare baking dish

   Brush a 35x25cm baking dish generously with clarified butter, coating bottom and sides completely. Remove phyllo from package and cover with slightly damp kitchen towel for 2-3 minutes to prevent drying. Do not oversoak the towel or sheets will become soggy.

4. Layer bottom phyllo

   Place first phyllo sheet in dish and brush entirely with butter using light strokes. Layer 8 sheets total, brushing each individually over medium-low heat for 1 minute between layers. The sheets should glisten but not pool with butter. Do not press down or sheets will stick together.

5. Add pistachio layer

   Sprinkle half the chopped pistachios evenly across the phyllo base, leaving 1cm border around edges. Press gently with fingertips for 30 seconds to settle nuts into butter. The layer should be generous but not mountainous. Do not compact the nuts or they won't distribute properly when cut.

6. Continue phyllo layering

   Add 4 more buttered phyllo sheets, then remaining pistachios, then final 8 sheets on top. Brush each layer with butter over low heat for 45 seconds. The top should look glossy and golden. Do not skip buttering any layer or the baklava will be dry.

7. Score and bake

   Using sharp knife, cut through all layers in diamond pattern, making cuts about 4cm apart. Bake at 180°C for 35-40 minutes until top is golden brown and crispy. The surface should sound hollow when tapped. Do not open oven door during first 25 minutes or temperature will drop.

8. Make honey syrup

   While baklava bakes, combine sugar, water, honey, and lemon juice in saucepan. Boil over high heat for 8-10 minutes until slightly thickened and coats spoon. Add vanilla and cool completely for 15 minutes. Do not pour hot syrup on hot baklava or it will make pastry soggy.

9. Final assembly

   Pour cool syrup evenly over hot baklava immediately when removed from oven. The syrup should sizzle and absorb gradually over 2-3 hours at room temperature. Cover with kitchen towel and rest overnight. Do not refrigerate or cover tightly while syrup absorbs.

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