Pistachio Baklava

Step 1

To make the syrup: add water and sugar to a small saucepan and stir to combine. Bring mixture to a boil over medium heat and continue boiling for about 5 minutes, stirring often. Add lemon juice and rose water. Boil for 1-2 more minutes, then remove from heat. Allow syrup to fully cool.

Step 2

Preheat oven to 350 degrees F.

Step 3

To make the filling: add pistachios, granulated sugar, and powdered sugar to food processor and pulse a few times, don’t over process.

Step 4

To assemble: Brush a 9x14-inch jelly roll sheet pan with melted butter. Unroll phyllo dough and place one sheet in the bottom of the pan and brush top with butter. Repeat with 9 more sheets of dough, brushing butter between each sheet.

Step 5

Add ⅓ of the filling and spread into an even layer. Add five more sheets of dough, brushing butter between each sheet.

Step 6

Add another 1/3 of the filling, followed by 5 more buttered sheets. Add the remaining filling and place one sheet on top. Press down firmly before buttering to compress.

Step 7

Add 9 more buttered sheets and press down firmly again before buttering the last sheet.

Step 8

Use a sharp knife to cut dough into diamonds (cutting after the baklava bakes will be very difficult).

Step 9

Bake for 40-44 minutes or until golden brown.

Step 10

Remove from oven and carefully pour the cooled syrup evenly over the top. Sprinkle top with additional chopped pistachios if desired.

Step 11

Allow baklava to sit for a minimum of 2-3 hours before serving.