Baklava

Instructions

1. 1 Preheat oven to 170C (340F). Brush a 30x40cm baking pan generously with clarified butter.
2. 2 Mix the chopped pistachios with ground cardamom. Lay one sheet of phyllo in the pan, brush with butter, and repeat for 8-10 layers. Keep unused phyllo covered with a damp towel to prevent drying.
3. 3 Spread a third of the pistachio mixture evenly over the phyllo layers. Add 4-5 more buttered phyllo sheets, then another third of nuts, more sheets, the remaining nuts, and finish with 8-10 buttered phyllo sheets on top.
4. 4 Using a very sharp knife, cut the baklava into diamond or square shapes, cutting all the way through to the bottom. Pour any remaining melted butter over the top.
5. 5 Bake for 45-50 minutes until the top is deeply golden and the layers are visibly crisp and puffed.
6. 6 While baking, make the syrup: combine sugar, water, and lemon juice in a saucepan. Bring to a boil, then simmer for 10 minutes until slightly thickened. Stir in rosewater and let cool completely. The syrup must be cold when the baklava is hot.
7. 7 Remove the baklava from the oven and immediately pour the cold syrup slowly and evenly over the hot pastry. You will hear a satisfying sizzle. Let it rest uncovered for at least 4 hours (ideally overnight) to allow the syrup to soak in. Garnish each piece with a whole pistachio.