The fastest and most delicious baklava recipe! You won't believe how easy it is!

Ingredients:

Two cups pistachios (340 grams)

Half a cup powdered sugar

Two sticks unsalted butter (226 grams)

Vegetable oil (enough to fill the melted butter to one cup)

On roll phyllo dough, thawed

Two cups sugar (400 grams)

One and a half cups of water

One tbsp lemon juice (15 ml)

Instructions:

1. Prepare the Pistachios:

- Add two cups of pistachios (340 grams)to a food processor.

- Grind to a coarse texture and transfer to a mixing bowl.

- Mix in half a cup of powdered sugar and set aside.

2. Melt Butter and Prep Oil:

- Melt two sticks of unsalted butter (226 grams).

- Strain it into a measuring cup and fill the cup with vegetable oil until it reaches one cup total.

3. Prepare the Phyllo Dough:

- Unroll the thawed phyllo dough and cut the stack in half.

- Place one half of the sheets on the bottom of a baking pan sized to match the phyllo sheets.

4. Assemble the Layers:

- Spread the crushed pistachios evenly over the bottom phyllo layer.

- Cover with the second half of the phyllo dough sheets.

- Cut the layered dough into small squares or diamonds.

5. Add Butter and Bake:

- Pour the butter-oil mixture evenly over the baklava.

- Bake in a preheated oven at 400°F (200°C) for 20 minutes.

- Lower the temperature to 350°F (180°C) and bake for an additional 30 minutes, keeping an eye on it to prevent burning.

6. Make the Syrup:

- In a pot over medium heat, combine two cups sugar, one and a half cups water, and one tbsp lemon juice.

- Cook for 10 minutes until the syrup slightly thickens.

7. Add the Syrup:

- Pour the hot syrup over the hot baklava. For less sweetness, use only half the syrup.

8. Decorate and Serve:

- Garnish with crushed pistachios on top.

- Let the baklava cool completely before serving.

Enjoy your homemade pistachio baklava! Perfectly flaky, nutty, and sweet!