Pistachio Baklava Recipe

Prepare the Nut Filling

In a mixing bowl, combine the chopped pistachios, ground cinnamon, and 1/2 cup of granulated sugar. Mix well and set aside.

Prepare the Phyllo Layers

Preheat the oven to 350°F (175°C). Brush a 9x13 inch baking dish with melted butter. Lay one sheet of phyllo dough in the dish and brush with melted butter. Repeat this process, layering 8-10 sheets of phyllo, brushing each with melted butter.

Layer the Filling

Evenly distribute half of the pistachio mixture over the phyllo layers. Layer another 5 sheets of phyllo, brushing each with butter, then add the remaining pistachio mixture. Finally, layer another 8-10 sheets of phyllo on top, brushing each with butter.

Cut and Bake

Using a sharp knife, cut the baklava into diamond or square shapes. Bake in the preheated oven for about 45-50 minutes, or until golden brown and crisp.

Make the Syrup

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

Finish the Baklava

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