Ingredients for the baklava
- 1 package phyllo dough sheets
- 250 g pistachios
- 250 g Lurpak cow milk butter
Ingredients for the syrup
- 600 g granulated sugar
- 500 ml water
- 3 lemon slices
Method for the baklava
Place the butter in a small pot, heat it without burning it, and right after grease a 22-24 cm round baking pan.
Then, spread one by one the phyllo sheets into the pan, making sure to use half of the amount of phyllo dough contained in the package. Using a brush, grease well the phyllo sheets on both sides, letting the ends protrude out the edges of the pan.
In a food processor beat the pistachios, until chopped and immediately after, sprinkle it over the phyllo sheets into the pan.
Afterwards, repeat the first process with the remaining phyllo dough sheets. After they are all of them spread into the pan, cut with a sharp knife the sticking out ends.
Using a brush, grease with butter the sheets all around the edges of the pan, pressing circumferentially to the inner side of the pan. Refrigerate for 5 minutes. (in case there is butter leftover, pour it over the baklava).
When cool, score -but not all the way down- with a very sharp knife into pieces to your liking. Bake in a preheated oven, on the middle oven rack, and the heating elements at 180 C for about 1 hour.
