Baklava with Pistachio Nuts

1. Make the syrup first so it has time to cool: combine the sugar and water in a small saucepan, bring to a boil, then lower the heat and simmer for about 8 minutes until slightly thickened. Stir in the honey and lemon juice, simmer 2 more minutes, then remove from the heat and let it cool completely.
2. Heat the oven to 175 C (350 F) and brush a roughly 20 by 20 cm baking dish with melted butter. Pulse the pistachios with the ground cinnamon until coarsely chopped, keeping some texture rather than a paste.
3. Lay one sheet of phyllo in the dish, brush it lightly with melted butter, and repeat until you have stacked about half of the sheets, buttering each layer. Keep the unused phyllo under a damp towel so it does not dry out.
4. Spread the pistachio mixture in an even layer over the buttered phyllo stack, then top with the remaining sheets, again brushing every layer with butter and buttering the top generously.
5. Using a sharp knife, cut all the way through the stack into diamonds or squares before baking so the syrup can soak in later.
6. Bake for 40 to 45 minutes until the top is deep golden and crisp throughout.
7. As soon as the baklava comes out of the oven, ladle the cooled syrup evenly over the hot pastry along the cut lines. Let it stand uncovered for at least 4 hours, or ideally overnight, so the syrup is fully absorbed before serving.

You'll use: Oven · Saucepan · Pan · Baking dish