Homemade Pistachio Baklava

Homemade Pistachio Baklava

Ingredients:
1 lb phyllo (filo) sheets (9x14 40 sheets)

1 1/2 cups shelled Turkish raw pistachios (or substitute walnuts) 2 sticks/226g butter

1/4 cup/60g vegetable oil

For the Syrup:

2 cups water

2 cups granulated sugar

1 slice of lemon

Pinch of salt

Instructions:

In a saucepan, add the sugar, water, salt, and lemon slice. Bring to a boil over medium-high heat. Reduce the heat to medium-low and let simmer for 12-15 min. Remove the syrup from the heat and let cool at room temp.

Instructions:
In a saucepan, add the sugar, water, salt, and lemon slice. Bring to a boil over medium-high heat. Reduce the heat to medium-low and let simmer for 12-15 min. Remove the syrup from the heat and let cool at room temp.

Preheat the oven to 350F. In a small saucepan, melt the butter over low heat and add the vegetable oil. Brush the bottom of a 9x13 inch baking sheet with the melted butter mixture (I used a clay baking pot and mine is a little bit smaller so I cut the sheets accordingly as shown in the IG Reel).

Then, lay a sheet of phyllo sheet on the bottom of the baking sheet and brush with butter. Repeat this process with 16 more sheets. Sprinkle 3/4 cup of the shelled raw pistachio evenly over the dough. Then continue to layer 4 more sheets and sprinkle with another 3/4 cup of pistachio. Top the pistachio layer with one phyllo sheet and brush with butter. Repeat this process with the remaining phyllo sheets and butter to complete 40 layers as in the IG reel. Brush the top of your baklava with butter and cut into squares (or diamonds) of equal size using a sharp knife. Bake for 40-45 min until golden brown.

Remove from the oven and pour room temp syrup over the hot baklava. Set aside for the baklava to absorb the syrup and let cool completely. Serve with tea or coffee.