Pistachio Baklava

Ingredients

• 140 g Phyllo Dough
• 80 g Pistachios
• 60 g Unsalted Butter
• 90 g Sugar
• 80 ml Water
• 1 pcs Lemon
• 0.5 tsp Cinnamon
• 0.25 tsp Kosher Salt

Method

1. Pulse {pistachios} to a coarse rubble, then mix with {cinnamon} and a small pinch of {kosher_salt} so the filling stays textured rather than pasty.
2. Melt {unsalted_butter} over low heat until fully liquid and glossy, keeping the heat gentle so it does not brown.
3. Brush a small baking dish with {unsalted_butter}, then layer {phyllo_dough} sheets one at a time, brushing each lightly with butter. Scatter in the pistachio mixture in even layers, finish with more pastry, and cut through to the base so the syrup can penetrate later.
4. Bake the pastry in a hot oven until deeply golden, crisp at the edges, and fragrant, rotating once for even color.
5. While the pastry bakes, combine {sugar}, {water}, a strip of {lemon} peel, a little {lemon} juice, and a pinch of {kosher_salt} in a small saucepan. Bring to a gentle simmer over medium heat and cook until lightly thickened and clear, then remove the peel.
6. Pour the warm {syrup} over the hot baklava right away so the layers stay crisp on top while absorbing syrup below.
7. Let the baklava stand until the syrup settles and the base turns luscious while the top remains crisp.
8. Serve the baklava with a final scatter of reserved {pistachios} and a tiny squeeze of {lemon} to brighten the sweetness.