Lemon-pistachio Baklava

Total Time: 1 hr 30 mins Preparation Time: 1 hr Cook Time: 30 mins

Ingredients

• 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
• 2 cups raw pistachios
• 1/4 cup sugar
• 2 teaspoons finely grated lemons, rind of
• 1 cup unsalted butter, cut up
• 24 sheets frozen phyllo dough, thawed

Recipe

• 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.