Easy & Delicious Pistachio Baklava: MY Quick Phyllo Hack makes this so EASY to prepare.

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Ingredients
For the Syrup:

3 cups (600g) granulated sugar
2 (500 ml) cups water
juice of half a lemon
1 cup honey
2 tablespoons rose water or orange blossom water
1 teaspoon pure vanilla extract
The Pastry:

1 pound (#4) phyllo thawed and at room temperature
3/4 pound (340 g) unsalted butter, melted
3-4 cups ground pistachios
Instructions
Preheat the oven to 325 °F, 160 °C.

Make the Syrup:

In a medium saucepan, combine the sugar, water,a nd lemon juice. Stir together and bring the mixture to a boil. Once the sugar has dissolved, remove the pan from the heat and add the vanilla, rose water, and honey. Stir together and set aside to cool completely.

Note: The syrup can be prepared up to a week ahead of time and stored in the refrigerator.

Assemble the Baklava:

Grease the inside of a 9 by 13-inch (22cm by 33 cm) baking pan (metal is highly recommended) with melted butter.

Cut the phyllo into 2 equal stacks to fit the inside of the baking pan.

Layer about 10 sheets of phyllo on the bottom and top with a handful of the crushed pistachios. Spread the evenly over the phyllo.

From this point on, layer about 4-6 sheets of phyllo and then a handful of pistachios. Save the best phyllo layers for the top. I like to end with 8-10 layers of phyllo for the top of the baklava.

Score the pastry into 24 triangles or 12 squares.

Pour all of the melted butter on top. It will seep through all of the layers.

Bake the pastry on the center rack for about 1 hour and 20 minutes or until golden.

Pour the cooled syrup over the hot baklava and set aside for at least an hour until all of the syrup is absorbed.

Garnish with ground pistachios and serve with Greek coffee. Kali Orexi!

Notes
Freezer Instructions: The baklava can be assembled and then stored in the freezer for up to 2 months. Wrap it in several layers of plastic wrap so that it does not absorb any freezer odors. Thaw overnight in the refrigerator and bake in a preheated 325 °F oven until golden.

Store any leftover baked baklava in the refrigerator in an airtight container up to a week. Leftovers can also be frozen for up to a month.


Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony

Its All Greek
ITEM ID: 84456733
By: LowNotes