Lemon-Pistachio Baklava

From Cooking Club of America. Pistachios are the preferred nuts for baklava in Turkey.

• Ready In: 1 hr 30 mins
• Yields: 48 bars

Ingredients

• SYRUP

• 1  cup sugar
• 1⁄2 cup water
• 3  tablespoons honey
• 1 1⁄2 teaspoons  grated lemons, rind of
• 1  tablespoon lemon juice
• 1⁄2 teaspoon vanilla extract

• FILLING

• 2  cups  raw pistachios
• 1⁄4 cup sugar
• 2  teaspoons  finely grated lemons, rind of

• PHYLLO

• 1  cup unsalted butter, cut up
• 24  sheets  frozen phyllo dough, thawed

Directions

1. Combine all syrup ingredients in medium saucepan.
2. Bring to a boil over medium-high heat.
3. Reduce heat to medium or medium-low; gently boil 5 minutes or until slightly thickened.
4. Cool.
5. (Syrup will thicken as it cools.) Place half of the pistachios in food processor; process until finely chopped.
6. Repeat with remaining pistachios.
7. In medium bowl, combine all filling ingredients.
8. Heat butter in microwave-safe measuring cup in microwave on high 40 to 60 seconds or until melted; skim and discard foam off top.
9. Pour clear butter into small cup; discard remaining milky substance at bottom.
10. Heat oven to 350°F.
11. Butter 13x9-inch baking pan.
12. Unroll phyllo onto cutting board; cut to 13x9 inches.
13. Discard excess phyllo, or reserve for another use.
14. Cover phyllo with large dry towel.
15. Lay 1 phyllo sheet in bottom of pan; brush with butter.
16. Repeat, using 12 phyllo sheets.
17. Evenly sprinkle filling over phyllo.
18. Top with remaining 12 phyllo sheets, brushing each layer with butter.
19. Cut baklava crosswise into 1 1/2-inch strips, cutting all the way to bottom.
20. Cut diagonally to create diamond shapes, or cut into squares.
21. Bake 25 to 30 minutes or until slightly puffed and light golden brown.
22. Place on wire rack; immediately pour cooled syrup over baklava.
23. Cool completely.
24. TIP*Look for shelled pistachios that are not roasted and salted; they will have a brighter green color.