Midye Baklava | Gaziantep-Style Pistachio Mussel-Shaped Baklava

Stack the phyllo sheets and cut them into strips 10 centimeters wide. Brush each strip with clarified butter. Arrange the pistachios in a line along the long edge, leaving one centimeter at each end. Fold the strip over the pistachios and close it loosely; the pistachios should be able to move inside the dough.

Gently curve the filled strip with both hands, overlap the two ends in the center, and press them together with your fingertips to seal. From the side, each piece should be rounded like a shell, with a plump center. Arrange the pieces seam-side down on a greased baking pan, leaving a half-finger-width gap between them, and drizzle the remaining butter over the top.

Bake in an oven preheated to 180°C / 355°F: 25 minutes on the lower rack, then 15 minutes on the middle rack. The pieces are done when their sides are evenly golden and they do not move when you shake the pan. If they are unevenly colored, rotate the pan during the last 10 minutes.