Baklava

INGREDIENTS

• 1 cup unsalted butter
• 1/2 (16 ounce) package phyllo dough
• 2 cups chopped pistachios
• 1 1/2 cups water
• 1/3 cup white sugar
• 1 tbsp cinnamon

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. Melt the butter over low heat. Pour 2 tablespoons of the butter into the bottom of a 9x13 inch baking pan. Layer 3 sheets of the phyllo dough in the pan. Trim dough to fit. Sprinkle 2 tablespoons of pecans over the phyllo dough. Layer 3 more sheets of dough, brush generously with the melted butter, and sprinkle with 2 tablespoons of pecans. Continue dough -butter- pistachio layers   until pan is 3/4 full.
3. With a sharp knife, score phyllo dough to form diamonds. Pour remaining butter over the dough.
4. Bake 45 to 50 minutes in the preheated oven, until golden brown.
5. While the baklava is cooling start the syrup recipe below.
6. Pour syrup over the baklava. Cut into diamonds and cool on wire rack.

Syrup:

INGREDIENTS

1 3/4 Cup water

1 Cinnamon stick

2 thin slices of ginger

2 inches lemon peel (Yellow part only)

1 tsp lemon juice

3/4 cup sugar

1/2 tsp pure vanilla

1 tbsp orange juice

1/2 cup honey

DIRECTIONS

1. Add water, cinnamon stick, ginger, lemon peel & lemon juice into a pan and let boil. Simmer for about 10 minutes. (you will have approx 1 cup of liquid)
2. Add the sugar, vanilla & orange juice and turn off the heat. Stir ingredients together.
3. Stir in honey.
4. You can add 1/2 tsp of rose water or jasmine water.
5. Check to see if the baklava has cooled to a lower temperature than the syrup.

NOTE: If the baklava and the syrup are the same temperature the baklava will be soggy.