Ingredients

• 450 g phyllo pastry
• 200 g butter
• 3 cups pistachios
• 1 cup sugar
• ¾ cup water
• 1 tbsp lemon juice
• 1 tbsp orange blossom water

Instructions

1. Preheat oven to 175 degrees celsius.
2. Melt the butter, brush a 23x33 oven pan with the melted butter.
3. Unroll the phyllo and place one sheet in the pan, brush with butter, add another sheet. Repeat until you have stacked 15 sheets
4. Roughly chop the pistachios and spread them over the phyllo.
5. Spread another sheet of phyllo and brush with melted butter, repeat stacking and brushing with butter till you have used the entire packet.
6. Cut the Baklava into diamond shapes, make sure to hold the phyllo with your hand while you cut to have clean shapes.
7. Place in the oven and bake rotating halfway through until golden throughout, about 45-50 minutes depending on your oven.
8. To make the simple syrup, combine the sugar, water and lemon juice in a pot over medium heat.
9. Bring the mixture to a boil while stirring continuously to make sure the sugar is fully dissolved.
10. Lower the heat to a simmer and stir occasionally until the mixture thickens, about 5 to 7 minutes.
11. Remove from heat, stir in the orange blossom water and let it cool at room temperature.
12. Pour the cooled simple syrup evenly over the Baklava while still hot, let it cool completely and enjoy.