1 (40 sheets Athens Fillo Dough)

(9” x 14”) package phyllo dough
1 and ½ stick butter
1 and ½ cup chopped pistachio


2 cups water
3 cups sugar
1 tbsp lemon juice


To prepare syrup, bring all ingredients to boil. Simmer for 10 minutes. Cool slightly.

Thaw phyllo dough 40 minutes before start. Melt the butter and set aside. Brush 9×13” baking pan with melted butter. Layer 20 sheets of fillo, brushing every 2 sheets of dough with melted butter. Sprinkle coarsely chopped pistachio evenly. Top with remaining 20 sheets of fillo brushing every 2 sheets with butter.

With a sharp knife, score fillo into 1 1/2” diamonds or squares. Brush with remaining butter. Bake in pre-heated 350 F oven for 45 minutes to 1 hour or until golden brown. Cool slightly and pour warm syrup evenly over baklava. Cool compeletely, cut and serve.