Pistachio Baklava

Ingredients

Syrup

• 1 cup granulated sugar
• 1/2 cup water
• 3 Tablespoons honey
• 1 1/2 lemons, rind of
• 1 Tablespoon lemon juice
• 1/2 teaspoon vanilla extract

Filling

• 2 cups raw pistachios
• 1/4 cup granulated sugar
• 2 teaspoons finely grated lemons, rind of

Phyllo

• 1 cup unsalted butter, cut up
• 24 sheets frozen phyllo dough, thawed

Directions

1. Heat oven to 350°F. Butter a 9x13 inch baking dish.
2. Combine all syrup ingredients in medium saucepan, Bring to a boil over medium-high heat.
3. Reduce heat to medium or medium-low; gently boil 5 minutes or until slightly thickened.
4. Cool mixture.
5. Place half of the pistachios in food processor; process until finely chopped.
6. Repeat with remaining pistachios.
7. In medium bowl, combine all filling ingredients except 1/2 cup pistachios, reserve for topping.
8. Heat butter in microwave-safe measuring cup in microwave on high 40 to 60 seconds or until melted.
9. Pour clear butter into small cup; discard remaining milky substance at bottom.
10. Unroll phyllo onto cutting board; cut to 13x9 inches.
11. Cover phyllo with large dry kitchen towel.
12. Lay 1 phyllo sheet in bottom of pan; brush with butter.
13. Repeat, using 12 phyllo sheets.
14. Evenly sprinkle filling over phyllo.
15. Top with remaining 12 phyllo sheets, brushing each layer with butter.
16. Cut baklava crosswise into 1 1/2-inch strips, cutting all the way to bottom.
17. Cut diagonally to create diamond shapes, or cut into squares.
18. Bake 25 to 30 minutes or until puffed and light golden brown.
19. Place on wire rack; immediately pour cooled syrup over baklava.
20. Cool completely and sprinkle with remaining pistachios before serving.
21. TIP*Look for shelled pistachios that are not roasted and salted; they will have a brighter green color.