Coarsely grind or chop the pistachios into crumbs about 2 mm in size.

Ingredients

• 500 gPhyllo dough
• 200 gButter, Clarified butter (ghee)
• 250 gNuts, pistachio nuts, raw
• 400 gSugars, granulated
• 300 gBeverages, water, tap, drinking
• 20 gLemon juice, raw

Method

1. Coarsely grind or chop the pistachios into crumbs about 2 mm in size.
2. Preheat the oven to 170 °C. Brush a 30 × 40 cm tray with ghee. Lay half of the filo sheets (about 250 g), brushing each with ghee, spread the pistachios and cover with the remaining sheets, again brushing each with ghee; pour the rest of the ghee (of 200 g in total) over the top.
3. With a sharp knife cut the baklava right through into 32 diamonds.
4. Bake for 50 minutes at 170 °C until golden and crisp.
5. Meanwhile boil 400 g sugar with 300 g water for 10 minutes, adding the lemon juice for the last 2 minutes; let the syrup cool.
6. Pour the cooled syrup evenly over the hot baklava straight from the oven.
7. Leave uncovered for at least 3 hours until the syrup is absorbed and serve 2 pieces per portion.