Arabian Baklava Recipe
Baklava with a hefty helping of pistachios.
4 cups finely chopped pistachios
2 cups butter
1 cup sugar
18 sheets of phyllo dough
2 1/2 cups sugar
1 1/2 cups water
1 tablespoon lemon juice
Brush the surface of the baking tray ( square or rectangular shape 24 x40 cm) with oil.
Melt the butter.
Put on layer of dough in the baking tray and brush it with the butter, repeat 6 times.
On the side mix thepistachios with the sugar and the pistachios.
Spread the walnut mix equally on top of the dough.
Spread ¼ cup of the butter on top of the pistachios.
Put another dough on top of the pistachiosand brush it with butter.
Repeat the last step 12 times.
Wet your fingers with water and gently wipe the last dough.
Brush the last dough with butter generously.
Cut the baklava into small squares.
Put the baklava in the oven.
Bake on 325°F for about half an hour then on 450°F for the last 5-10 minutes until it turns golden and crunchy.
Take the baklava out of the oven and immediately pour the cooled sugar syrup on it.
Serve at room temperature.