# What You'll Need:
→ Pastry Components
01 - 1 pound phyllo dough sheets, thawed according to package directions
02 - 1 cup unsalted butter, melted
→ Nut Filling
03 - 2 cups shelled pistachios, finely ground
04 - 1/2 cup granulated sugar
05 - 1 teaspoon ground cinnamon
→ Honey Syrup
06 - 1 cup honey
07 - 3/4 cup water
08 - 1/2 cup granulated sugar
09 - 1 tablespoon fresh lemon juice
10 - 1 teaspoon orange blossom water (optional)
# Directions:
01 - Preheat oven to 350°F. Thoroughly brush a 9x13-inch baking dish with melted butter, ensuring complete coverage.
02 - Combine finely ground pistachios, 1/2 cup sugar, and cinnamon in a mixing bowl. Mix thoroughly to distribute spices evenly.
03 - Place first phyllo sheet in prepared dish. Brush generously with melted butter. Repeat with 7 additional sheets, buttering each layer completely.
04 - Sprinkle one-third of the pistachio mixture evenly across the buttered phyllo surface.
05 - Layer 4 additional phyllo sheets, buttering each sheet individually. Spread second third of nut mixture evenly over phyllo.
06 - Add 4 more phyllo sheets with butter between each. Top with remaining pistachio mixture. Finish with final 8 phyllo sheets, buttering every layer.
07 - Using a sharp knife, cut through all layers to create diamond or square shapes. This ensures syrup penetrates properly during serving.
08 - Bake for 35 to 40 minutes until pastry achieves deep golden color and crisp texture throughout.
09 - While baklava bakes, combine honey, water, remaining 1/2 cup sugar, and lemon juice in saucepan. Bring to boil, then reduce heat and simmer 8 to 10 minutes until slightly thickened. Stir in orange blossom water if using.
10 - Remove baklava from oven. Immediately pour hot syrup evenly over entire surface. Allow to cool completely in dish before serving to ensure proper absorption.
