Instructions

1. Preparing the Syrup

   In a small saucepan, combine a cup of sugar with half a cup of water over medium heat until it comes to a boil, then add the lemon juice and let it simmer for 8 minutes until thickened, then let it cool completely. · 8 min
2. Preparing the Filling

   In a bowl, mix the crushed pistachios with two tablespoons of sugar and a teaspoon of orange blossom water until well combined. · 2 min
3. Layering the Base

   Brush a small baking sheet with melted ghee, then layer half of the phyllo sheets sequentially, brushing each sheet thoroughly with melted ghee using a pastry brush. · 5 min
4. Filling and Covering the Baklava

   Distribute the pistachio mixture evenly over the layers, then cover with the remaining phyllo sheets, repeating the process of brushing each layer well with ghee, and finish by brushing the top generously with ghee. · 5 min
5. Cutting the Baklava

   Using a sharp knife, cut the baklava into squares or diamonds as desired before baking. · 3 min
6. Baking

   Bake the baklava in a preheated oven at 180°C for 30 to 35 minutes until it acquires a beautiful golden color and becomes completely crisp. · 35 min
7. Soaking and Serving

   Pour the cold syrup directly over the hot baklava as soon as it comes out of the oven, then let it rest for at least half an hour to absorb the syrup before serving. · 30 min

Nutrition / serving

Chef's tips