Pistachio Baklava Recipe

Prepare the Phyllo Dough

Preheat the oven to 350°F (175°C). Melt the butter in a saucepan over low heat. Carefully unroll the phyllo dough and cover it with a damp cloth to prevent it from drying out.

Make the Filling

In a bowl, combine the chopped pistachios, sugar, and cinnamon. Mix well.

Layer the Phyllo Dough

Brush a 9x13 inch baking dish with melted butter. Lay one sheet of phyllo dough in the dish and brush with butter. Repeat this process, layering about 8 sheets of phyllo, brushing each layer with butter.

Add the Filling

Spread a layer of the pistachio mixture over the phyllo layers. Add another 4 sheets of phyllo on top, brushing each with butter, then add another layer of the pistachio filling. Repeat until all filling is used, finishing with about 8 layers of phyllo on top, brushing each layer with butter.

Cut the Baklava

Using a sharp knife, cut the baklava into diamond or square shapes, making sure to cut all the way through the layers.

Bake

Bake in the preheated oven for about 45-50 minutes, or until golden brown.

Prepare the Syrup

While the baklava is baking, combine water and honey in a saucepan. Bring to a boil, then reduce heat and simmer for about 10 minutes.

Finish the Baklava

Once the baklava is done baking, remove it from the oven and immediately pour the hot honey syrup over it, making sure to cover all pieces. Allow it to cool completely before serving.