# What You'll Need:
→ Pastry
01 - 16 oz phyllo dough, thawed
02 - 1 cup unsalted butter, melted
→ Nut Filling
03 - 2 cups shelled pistachios, finely chopped
04 - 1/2 cup granulated sugar
05 - 1 teaspoon ground cinnamon
→ Honey Syrup
06 - 1 cup honey
07 - 3/4 cup water
08 - 1/2 cup granulated sugar
09 - 1 tablespoon lemon juice
10 - 1 teaspoon orange blossom water
# Directions:
01 - Preheat oven to 350°F. Brush a 9x13-inch baking dish with melted butter.
02 - Combine chopped pistachios, 1/2 cup sugar, and cinnamon in a bowl. Mix thoroughly and set aside.
03 - Arrange 8 sheets of phyllo in the baking dish, brushing each sheet generously with melted butter.
04 - Distribute 1/3 of the pistachio mixture evenly over the phyllo base.
05 - Layer 4 phyllo sheets, brushing each with butter. Sprinkle another 1/3 of the nut mixture over the phyllo.
06 - Place 4 more phyllo sheets with butter brushing between each. Top with remaining pistachio mixture.
07 - Cover with final 8 phyllo sheets, brushing each layer with melted butter.
08 - Using a sharp knife, cut assembled baklava into diamond or square portions.
09 - Bake for 35 to 40 minutes until golden brown and crisp.
10 - While baklava bakes, combine honey, water, 1/2 cup sugar, and lemon juice in a saucepan. Bring to boil, reduce heat, and simmer 8 to 10 minutes. Stir in orange blossom water.
11 - Remove baklava from oven and immediately pour hot syrup evenly over pastry. Allow to cool completely before serving.
