A delicious baklava recipe utilizing phyllo pastry, pistachios, and a sweet syrup, without the need to butter each layer, making preparation easier while still resulting in flaky layers.
1: Start by making the syrup, mix water, sugar, cinnamon, lemon juice and a slice of lemon in a pan over medium heat for 10-15 minutes until reduced and slightly thickened.
2: Set the syrup in the fridge to cool.
3: Place a 20cm round baking tin on top of the thawed pastry sheets and cut the outline using a knife.
4: Divide the pastry into 2 batches.
5: Lay 1 batch into the tray and top with chopped pistachios and cinnamon.
6: Add the 2nd batch of pastry on top and cut into diamond shape.
7: Pour the butter on top evenly.
8: Bake at 180°C for 35 minutes.
9: While it’s still hot, pour the cool syrup on top of the hot baklava.
