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Baklava Recipe
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In a medium bowl, combine the ground pistachios with the pistachio powder. Pin It
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Baklava Recipe
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Trim the sheets of phyllo so they're just a bit larger than a 13-by-9-by-2-inch baking sheet and keep them covered with a damp cloth during the assembly process. Pin It
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Baklava Recipe
3 of 15
Brush the bottom and sides of the baking sheet with clarified butter. Pin It
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Baklava Recipe
4 of 15
Lay one sheet of phyllo on the baking sheet and brush with clarified butter. Cover that piece of phyllo with a second piece and brush with more clarified butter. Repeat this step 9 more times so that there are a total of 11 sheets of phyllo. Pin It
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Baklava Recipe
5 of 15
Trim the phyllo to keep the edges neat. Pin It
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Baklava Recipe
6 of 15
Top evenly with the nut mixture. Pin It
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Baklava Recipe
7 of 15
With the remaining phyllo, repeat the phyllo-layering process so that a second 11-layer stack sits on top of the nut mixture. Pin It
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Baklava Recipe
8 of 15
Trim the phyllo again. Pin It
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Baklava Recipe
9 of 15
Using a sharp knife, cut a 1-inch diamond crosshatch pattern, making sure to cut through all the layers of the phyllo. Pin It
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Baklava Recipe
10 of 15
Brush the top generously with butter. Place the baklava in the oven and bake until golden brown, about 30 to 40 minutes. Remove from the oven and set aside to cool for 20 minutes. Pin It
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Baklava Recipe
11 of 15
Meanwhile, combine the water, sugar and lemon juice in a small saucepot placed over medium-high heat. Bring to a simmer; remove from the heat when the syrup reaches 236° (soft-ball stage) on a candy thermometer, about 10 minutes. Pin It
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Baklava Recipe
12 of 15
The lemon juice will bring any impurities to the surface. Using a spoon, remove the film that rises to the surface. Pin It
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Baklava Recipe
13 of 15
Remove the pan from the heat and whisk in the flour, which will make the syrup extra glossy. Pin It
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Baklava Recipe
14 of 15
Using a sharp knife, cut through the baklava following the same diamond-pattern as before. Pour two-thirds of the syrup over the top. Set aside to cool to completely, then cover and store at room temperature for one day, allowing the syrup to be absorbed. If the syrup has been entirely absorbed, pour remaining syrup over the baklava. Keep covered, at room temperature, up to 2 weeks. Pin It
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Baklava Recipe
15 of 15
To serve, trim around the edges and discard the excess phyllo. Remove the baklava pieces from the pan, place on a plate and use a fine grater to grate the whole pistachios over each piece. Pin It
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