Turkish Pistachio Baklava

Method

1. 01

   Make the syrup first so it can cool. Combine 500 g sugar and 420 ml water in a saucepan, bring to a boil, then simmer until the sugar is dissolved and the syrup is lightly thickened. Stir in 1 tablespoon lemon juice, simmer briefly, and let the syrup cool to room temperature.

   ⏱ 15 min
2. 02

   Heat the oven to 170 C. Brush a 23 x 33 cm baking dish or similar tray with a little clarified butter. Keep the phyllo covered with a barely damp towel while you work so the sheets do not dry and crack.

   
3. 03

   Trim the phyllo sheets to fit the baking dish if needed. Mix the chopped pistachios with the pinch of salt, reserving about 2 tablespoons pistachios for garnish. Set aside the neatest sheets for the top layer and keep any trimmed pieces for the middle layers.

   
4. 04

   Build the base with about half of the phyllo sheets, brushing each sheet lightly with the 250 g clarified butter before adding the next. Use some trimmed pieces inside the stack, but keep the layers even and flat.

   
5. 05

   Spread the chopped pistachios evenly over the buttered base. Cover with the remaining phyllo sheets, again brushing each sheet with clarified butter. Brush the top well and press gently so the layers sit flat without compacting them.

   
6. 06

   With a sharp knife, cut the baklava all the way through into 24 diamonds, squares, or small rectangles before baking. Pour or brush any remaining clarified butter over the cut lines and surface so it can soak between the layers.

   
7. 07

   Bake at 170 C until the top is deep golden and the lower layers are crisp, not pale, about 45 to 50 minutes. If the top colors too quickly, loosely cover with foil for the last part of baking.

   ⏱ 50 min
8. 08

   Remove the hot baklava from the oven and wait 2 minutes. Slowly spoon the cooled syrup over the whole tray, especially along the cut lines. Let it stand uncovered until the syrup is absorbed and the pastry cools to room temperature.

   ⏱ 120 min
9. 09

   Sprinkle with the reserved pistachios if using. Serve at room temperature, lifting the 24 pieces along the existing cuts so the crisp layers stay intact.