Traditional easy, crunchy and delicious For the syrup: 2 cups sugar
1 cup water
Splash of lemon juice
For the sugar syrup in a pan,mix the sugar , water and lemon juice until the sugar dissolves don’t stir. Allow the mixture to boil for 7 minutes
1 packet filo sheets
One kilo of crushed pistachios (don’t crush them too much so you have a crunchy baklava
1 cupof melted ghee and 2 tbsp of butter
1. Preheat oven to 180 degrees 2. In a food processor,crush your pistachios a little to keep them crunchy
3. Cut your pastry sheets to the size of the the baking dish (make sure the sheets are room temperature)
Brush the melted ghee on the bottom and edges of the baking dish
Place 2 sheets on baking dish,making sure you brush some of the melted ghee every 2 sheets 7. Once half of the packet of filo sheets are used up,sprinkle your nut mixture evenly on the pastry 8. Repeat the steps of layering with the remainder of the sheets 9. Using a sharp knife,cut the baklava before baking,
Bake for about 25 minutes or until it’s golden brown 11. Once removed from the over,pour the hot syrup over it and allow to cool down
