baklava

Ingredients:

1 (40 sheets Athens Fillo Dough)

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

Syrup

2 cups water
3 cups sugar
1 tbsp lemon juice

Preparation:

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.