Antep Baklava

Sweet Pistachio filled pastry 

• 2 c. Pistachio Meat, crushed
• 1 c. Sugar
• 1 tsp. Cinnamon
• 1 T. Water
• 1 T. Vanilla
• 1 ½ c. Butter, melted
• 1 pkg. Phyllo Dough
• 1 ½ c. Water for syrup
• 1 ¼ c. Sugar for syrup
• 2 T. Lemon Juice for syrup
• 2 T. Honey for syrup

1. Mix Pistachios, Sugar and Cinnamon together.
2. Add Water and Vanilla. Set aside.
3. Cut Phyllo sheets to fit into 9×13-inch pan. (Cover dough sheets with a towel so they don’t dry out before you use each one.)
4. Brush bottom of pan with Butter.
5. Layer half of the Phyllo Dough in the pan, brushing the top of each sheet with Butter after adding.
6. Spread Nut Mixture evenly over Dough.
7. Place remaining sheets of Dough on top, brushing the top of each sheet with Butter after adding.
8. Cut Baklava lengthwise into 5 equal strips with a sharp knife.
9. Cut diagonally into small diamond-shaped pieces.
10. Drizzle any remaining Butter over the top.
11. Bake at 325^oF for 1 hour or until golden.
12. Bring Water and Sugar to boil on the stove. Simmer for 10 minutes.
13. Stir in Lemon Juice and Honey. Allow to cool slightly.
14. Pour syrup over baked Baklava.
15. Allow Baklava to completely cool before re-cutting pieces and serving.

* This incredible masterpiece is time-consuming to make and not cheap but well worth it. This version of Baklava comes from the South-Central region in Turkey where Pistachios are grown in abundance. One tiny piece of this Baklava will melt in anyone’s mouth.