Pistachio baklava

Baklava is a traditional dessert in many Middle East and Mediterranean cultures, known for its layers of puff pastry, stuffed with nuts and watered with a sweet syrup.The pistachio version is especially popular and deliciously rich in flavor.Here is a detailed recipe for you to prepare this exotic confectionery at home.

### Ingredients:

#### For the mass:
- 500g of puff pastry (filo mass), thawed
- 300g of shellless pistachios, finely ground
- 1 teaspoon of cinnamon powder
- 200g of unsalted butter, melted

#### to the syrup:
- 250ml of water
- 350g of sugar
- 1/2 lemon juice
- 2 tablespoons of honey
- Lemon peel and/or a vanilla pod (optional, to flavor)

### Instructions:

1. ** Pasta preparation: **
- Preheat the oven at 180 ° C.
- In a bowl, mix the ground passengers with the cinnamon.
- Unroll the puff pastry and cover with a damp cloth to prevent it from drying.Cut the dough into the size of the container you will use to bake.
- Lightly grease the bottom and sides of a way to bake with a little melted butter.
- Put a leaf of pasta in the pan and brush with butter.Repeat the process, overlapping about 8 layers in total.

2. ** Filling addition: **
- Spread half of the ground passengers over the last layer of pasta.
- Continue the process of overlapping the pasta leaves and brush each with butter for another 4 layers.
- Distribute the rest of the pistachios.
- Finish with 8 more layers of pasta, remembering to brush butter between each.

3. ** Bake the Baklava: **
- With a sharp knife, cut the Baklava in squares or diamonds before baking, this will make it easier to cut after ready.
- Bake in the preheated oven for about 40 minutes or until the dough is golden and crispy.

4. ** Syrup Preparation: **
- While Baklava is in the oven, prepare the syrup.In a medium pan, mix sugar, water, lemon juice and lemon or vanilla bark.
- Bring to medium heat and bring to a boil.Reduce for low heat and cook for 10 minutes.Add the honey and cook for another 5 minutes.
- Remove from heat and let cool completely.
- Remove lemon peel or vanilla if used.

5. ** Finishing: **
- As soon as Baklava comes out of the oven, drizzle immediately with the cold syrup.
- Let Baklava absorb the syrup and cool completely before serving.This may take a few hours or even a full day for better results.

This pistachio baklava is better appreciated when it is completely impregnated with the syrup, leaving it irresistibly sweet and crispy.It's an excellent choice for special occasions or simply when you want to bring some of the richness of Arab desserts to your table.