One of the best-known desserts of Turkish cuisine, made by layering thin phyllo sheets with butter and generous amounts of Antep pistachios, then combining it with cold syrup after baking. With careful layering and proper syruping, it becomes the favorite of any table.
Grease the bottom of the baking tray with melted butter and lay half of the phyllo sheets one by one, brushing a thin layer of butter between each sheet.
Sprinkle the crushed pistachios evenly over the phyllo sheets.
Lay the remaining phyllo sheets on top the same way, brushing with butter, keeping this order up to the very top sheet.
Cut the baklava into diamond-shaped slices with a sharp knife, drizzle the remaining butter over it, and bake in a preheated oven until golden brown on top.
Slowly drizzle the cold syrup over the hot baklava straight from the oven, letting it seep between the slices. Note: pour the syrup in a few batches rather than all at once so it spreads evenly.
Allergen: contains wheat flour (gluten), butter (dairy), and pistachios (tree nuts). Important: The syrup must be cold and the baklava fresh out of a hot oven; if both are hot or both are cold, the syrup won't distribute evenly through the layers and the baklava ends up unevenly soggy or dry.
Cover the phyllo sheets with a damp cloth as you lay them out; sheets left exposed dry out quickly, become brittle, and tear when folded.
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