Baklava with Pistachios and Honey

Layers of crisp phyllo pastry filled with chopped pistachios and drenched in sweet honey syrup for a rich and crunchy dessert.

Steps

1. Preheat the oven to 175°C (350°F). 2. Lightly butter a small baking dish. 3. Layer 5 sheets of phyllo pastry in the dish, brushing each sheet with melted butter. 4. Spread half of the chopped pistachios evenly over the phyllo. 5. Layer 5 more sheets of phyllo on top, brushing each with butter. 6. Spread the remaining pistachios evenly. 7. Finish with 5 more phyllo sheets, each brushed with butter. 8. Using a sharp knife, cut the layered pastry into diamond shapes. 9. Bake for 25-30 minutes until golden and crisp. 10. While baking, prepare the honey syrup by combining honey, water, sugar, lemon juice, and cinnamon in a saucepan. 11. Bring to a gentle boil, then simmer for 5 minutes. 12. Remove baklava from the oven and immediately pour the warm syrup evenly over it. 13. Let it cool completely to absorb the syrup before serving.

50g phyllo pastry sheets 40g shelled pistachios, finely chopped 30g unsalted butter, melted 30ml honey 20ml water 10g sugar 5ml lemon juice A pinch of cinnamon