Baklava (بقلاوة) — Turkish Layered Pistachio Pastry with Syrup

• 450 gphyllo dough (thawed if frozen) (about 1 standard package)
• 250 gunsalted butter (melted and kept warm)
• 300 graw pistachios (shelled) (finely ground, not paste)
• 300 ggranulated sugar
• 240 mlwater
• 60 ghoney (adds sheen and body)
• 15 mllemon juice (prevents crystallization)
• 1 tsplemon zest (finely grated)
• 1 tspfine sea salt (balances sweetness)
• 0.5 tspground cardamom (optional but traditional-leaning aroma)
• 20 gground pistachios (for finishing)

Instructions

1. 1

   Make the syrup first so it can cool completely before the baklava comes out of the oven. In a saucepan, combine sugar, water, honey, lemon juice, lemon zest, and salt, then bring to a boil over medium-high heat.

2. 2

   Reduce the heat to medium-low and simmer the syrup for 10 minutes until it slightly thickens and looks glossy. Remove from heat and let it cool to room temperature, then chill it in the refrigerator for at least 20 minutes so it is cold when used.

3. 3

   Heat the oven to 175°C and position a rack in the middle. Brush a 33 x 23 cm baking pan lightly with melted butter, then keep the remaining butter warm so it stays fluid while you work.

4. 4

   Prepare the nut filling by mixing the ground pistachios with ground cardamom in a bowl. Keep the nuts dry and fluffy, because a paste-like grind will make dense layers and reduce crispness.

5. 5

   Unroll the phyllo and cover it with a barely damp towel to prevent drying while you assemble. Lay 1 sheet in the pan and brush evenly with about 10 g melted butter, making sure the corners are coated.

6. 6

   Repeat with 11 more sheets, buttering each one, to create a sturdy base of 12 layers. Press gently to flatten air pockets, because trapped air can cause uneven baking and shattered layers.

7. 7

   Sprinkle one-third of the pistachio mixture evenly over the phyllo base, reaching all the way to the edges. Add 6 sheets of phyllo on top, buttering each sheet, then sprinkle another one-third of the pistachios evenly.

8. 8

   Add another 6 buttered sheets, then spread the remaining pistachios in an even layer. Finish with the final 12 sheets, buttering each sheet thoroughly, and brush the top with a slightly heavier coat so it bakes deeply golden.

9. 9

   Chill the assembled pan for 10 minutes to firm the butter and stabilize the layers for clean cuts. Using a sharp knife, cut into 16 diamonds by making 4 even cuts one direction and 4 the other, cutting all the way to the bottom of the pan.

10. 10

    Bake for 45 to 55 minutes until the top is richly golden and the edges look crisp and dry. Rotate the pan at the 30-minute mark for even color, and keep baking until the center layers are fully cooked rather than pale.

11. 11

    Remove the baklava from the oven and immediately pour the cold syrup evenly over the hot pastry, aiming for the cut lines so it wicks downward. Let it sit uncovered at room temperature for at least 4 hours so the syrup absorbs while the top stays crisp.

12. 12

    Once fully soaked, re-cut along the original lines to release any pieces that have fused during baking. Garnish with the ground pistachios, then serve at room temperature for the best contrast of crisp layers and tender, syrupy center.