1. Prepare the Pistachio Filling

Start by preparing the pistachio filling. Place the shelled and chopped pistachios in a food processor and pulse a few times until they are finely chopped but not powdery. You want the pieces to remain somewhat chunky for texture, not smooth.

In a separate bowl, mix the chopped pistachios with granulated sugar and ground cinnamon. The cinnamon adds a warming spice that enhances the nutty flavor of the pistachios. Stir everything together to combine evenly.

2. Prepare the Phyllo Dough

Phyllo dough can be delicate and prone to drying out, so it’s essential to work quickly and keep the dough covered with a damp cloth to prevent it from cracking. Unroll the phyllo dough on a clean surface and cut it to fit your baking dish, if necessary. You will need about 20-25 sheets for this recipe, depending on the size of your dish.

Brush the bottom of a 9×13-inch baking dish with some of the melted butter. This will prevent the first layer of phyllo dough from sticking.

3. Assemble the Layers of Baklava

Now it’s time to layer the baklava. Lay the first sheet of phyllo dough into the baking dish, brushing it lightly with the melted butter. Repeat this process, layering about 8-10 sheets of phyllo dough, each one brushed with butter. The layers should overlap slightly, and each should be lightly coated with butter to ensure crispiness.

Once you’ve built up a solid base of phyllo dough, spread a thin layer of the pistachio filling evenly over the dough. Make sure the filling is distributed in a uniform layer.

Add another 4-5 sheets of phyllo dough, brushing each sheet with melted butter, and then top it with another layer of pistachio filling. Continue layering in this manner until all of the pistachio filling has been used up, making sure to finish with a top layer of phyllo dough. This final top layer should consist of about 8-10 sheets of buttered phyllo dough to ensure the baklava bakes up crisp and golden.

4. Cut the Baklava Before Baking

Before baking, cut the baklava into diamond or square shapes. Using a sharp knife, cut through all the layers of phyllo dough and filling. This step is crucial, as it allows the syrup to seep into the layers during baking, resulting in a perfectly glazed finish.

5. Bake the Baklava

Preheat the oven to 350°F (175°C). Place the prepared baklava in the oven and bake for 40-45 minutes or until it turns golden brown and crispy. You may need to rotate the pan halfway through the baking process to ensure even cooking.

Keep an eye on the baklava as it bakes—phyllo dough can burn quickly, so it’s essential to remove it once it’s golden and crisp, not too dark.

6. Prepare the Syrup

While the baklava is baking, prepare the syrup. In a saucepan, combine water, honey, and lemon juice. Bring to a boil over medium-high heat, then reduce the heat and let it simmer for 10-15 minutes. The syrup should slightly thicken, and the flavors should meld together.

Optional: Add rose water or orange blossom water to the syrup for a floral note that enhances the baklava’s traditional flavor.

Once the syrup is ready, remove it from the heat and let it cool to room temperature.

7. Soak the Baklava in Syrup

Once the baklava is finished baking, remove it from the oven and immediately pour the cooled syrup over the hot baklava. Be sure to pour the syrup evenly over the surface, ensuring it gets into all the cuts and layers.

Allow the baklava to cool completely in the pan. As it cools, the syrup will soak into the layers, making the baklava sweet and sticky while keeping it crisp on the outside.

8. Serve the Baklava

Once the baklava has cooled, it’s ready to be served. You can either serve it directly from the pan or transfer it to a serving platter. For the best texture and flavor, let the baklava sit for a few hours (or overnight) before serving to allow the syrup to fully soak into the layers.