Fıstıklı Türk Baklavası (Turkish Pistachio Baklava)

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Simmer the sugar, water, lemon peel, and lemon juice for about 10 minutes, then cool completely.

Ingredients quick view

1 package fine phyllo pastry

250g clarified butter or ghee, melted

2 cups finely ground unsalted pistachios

2 cups granulated sugar

1 1/2 cups water

1 strip lemon peel

1 teaspoon lemon juice

For best results, make sure to layer the phyllo dough evenly and brush each layer with butter to get that perfect flaky texture.

Let the baklava cool completely before serving to allow the syrup to soak in properly.

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