Ingredients:

  • 1 package of phyllo dough (16 oz / 450 g), thawed
  • 2 cups unsalted pistachios (250 g), shelled and finely chopped
  • 1 cup unsalted butter (226 g), melted
  • 1 teaspoon ground cinnamon (5 g)
  • 1 cup granulated sugar (200 g)
  • 1/2 cup water (120 ml)
  • 1/2 cup honey (170 g)
  • 1 teaspoon vanilla extract (5 ml)
  • 1 tablespoon lemon juice (15 ml)

Instructions:

  1. Preheat the oven to 350°F (175°C) and butter the baking pan.
  2. Combine chopped pistachios and ground cinnamon in a bowl.
  3. Unroll the phyllo dough; cover with a damp cloth to prevent drying. Layer about 8 sheets of phyllo in the pan, brushing each with melted butter.
  4. Sprinkle a thin layer of pistachio filling over the phyllo.
  5. Continue layering with phyllo and pistachio filling, alternating until all is used (about 6 layers of filling).
  6. Top with an additional 8 sheets of phyllo, brushing each with butter.
  7. Cut into diamond shapes with a sharp knife.
  8. Place in oven and bake for 45 minutes or until golden brown.
  9. While baklava bakes, combine sugar, water, honey, vanilla, and lemon juice in a saucepan and simmer for 10 minutes.
  10. Once baklava is done, pour hot syrup over it while hot. Let cool before serving.