Baklava

Ingredients

- 8 phyllo sheets
- 350 g (¾ lb) shelled pistachios
- 100 g (½ C) butter

Make a 30° Baumé syrup:
- 150 g (½ C) sugar
- 150 cL (1.5 qt) orange-flower water (or to taste)
- Juice of 1 lemon.

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Directions:
Blend pistachios in food processor bowl.
Melt butter. Daub phyllo sheets with melted butter and set aside.
Set half of sheets on bottom of dish greased with butter.
Spread pistachios. Cover with remaining phyllo sheets.
Bake at 170 °C (340 °F) for 45 min, and then at 210 °C (410 °F) for 10 min.

Preparation of syrup:
Heat water and sugar until thickened. Add orange-flower water and lemon juice, and then set aside.
After baking is complete, cover with syrup and cut into diamonds.