Pistachio Baklava with Orange Blossom Syrup

Ingredients

• 1 lb (16 oz) phyllo dough, thawed
• 1 1/2 cups unsalted butter, melted
• 3 cups shelled unsalted pistachios, finely chopped
• 1/4 cup granulated sugar
• 1 tsp ground cinnamon
• 1/4 tsp ground cardamom
• 1 1/2 cups granulated sugar (for syrup)
• 1 cup water
• 1/2 cup honey
• 2 tbsp fresh lemon juice
• 2 tsp orange blossom water
• 1 cinnamon stick
• 3 whole cloves

Instructions

1. 1

   Make the syrup first so it cools completely: combine sugar, water, honey, lemon juice, cinnamon stick, and cloves in a saucepan. Bring to a boil, then simmer 10 minutes. Remove from heat, add orange blossom water, strain, and cool.

2. 2

   Preheat oven to 350°F (175°C). Brush a 9x13-inch baking pan with butter.

3. 3

   Mix pistachios, 1/4 cup sugar, cinnamon, and cardamom together.

4. 4

   Layer 8 sheets of phyllo in the pan, brushing each sheet generously with melted butter.

5. 5

   Spread half the pistachio mixture evenly over the phyllo.

6. 6

   Add 6 more buttered phyllo sheets, then spread the remaining pistachio mixture.

7. 7

   Top with the remaining phyllo sheets, each brushed with butter. Cut into diamond shapes with a sharp knife, going all the way through.

8. 8

   Bake for 40–45 minutes until deeply golden. Immediately pour cold syrup over the hot baklava. Cool completely (at least 4 hours) before serving.