EASY HOMEMADE PISTACHIO BAKLAVA
EASY HOMEMADE PISTACHIO BAKLAVA 
Ingredients:
For the Baklava:
1 package of phyllo dough, thawed
2 cups of finely chopped pistachios
1 teaspoon of ground cinnamon
For the Syrup:
1 cup of water
1 cup of sugar
1 cup of honey
1 cinnamon stick
1 strip of lemon peel
A few drops of lemon juice
Instructions:
Preheat Oven and Prepare Pan:
Preheat your oven to 350°F (175°C).
Brush a 9x13 inch baking pan with melted butter.
Prepare the Phyllo Layers:
Mix the chopped pistachios with ground cinnamon.
Place a sheet of phyllo dough in the pan and brush it with melted butter. Repeat this with about 8-10 layers, brushing each layer with butter.
Add the Pistachio Filling:
Sprinkle a layer of the pistachio mixture on top of the phyllo layers.
Continue layering phyllo dough and butter, followed by the pistachio mixture, until all the pistachios are used up. Top with 8-10 layers of phyllo dough, brushing each with butter.
Cut and Bake:
Before baking, cut the baklava into diamond or square shapes.
Bake for about 50 minutes, or until the baklava is golden and crisp.
Prepare the Syrup:
While the baklava is baking, combine water, sugar, honey, cinnamon stick, lemon peel, and lemon juice in a saucepan.
Bring to a boil, then reduce heat and simmer for about 20 minutes.
Once the baklava is out of the oven, pour the hot syrup over the hot baklava.
Cool and Serve:
Let the baklava cool completely before serving. The flavors meld and the pastry absorbs the syrup as it cools, making it even more delicious.
