📖 Instructions

1. Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking pan and line it with parchment paper, leaving an overhang on the sides to help with lifting out the baklava later. Trust me on this one, it makes a world of difference!
2. In a large mixing bowl, combine the melted butter and a tiny pinch of salt. Whisk until evenly combined.
3. Carefully begin layering the phyllo sheets in the prepared baking pan. Brush each sheet generously with the melted butter mixture. You should use about 8-10 sheets, depending on how thick you want your baklava. Don't be afraid to experiment and find what works best for you!
4. In a separate bowl, gently mix together the chopped pistachios and shredded coconut. I like to use a really good quality pistachio—the taste difference is amazing!
5. Evenly sprinkle half of the pistachio-coconut mixture over the phyllo layers. Gently pat it down a bit so it's evenly distributed.
6. Continue layering with more phyllo sheets, brushing each with the butter mixture. Repeat the process with the remaining pistachio-coconut mixture.
7. Finish with the remaining phyllo sheets (another 8-10 layers), brushing each with butter. The top layer should have that lovely glossy finish. You may want to score the baklava into diamonds or squares. It's not strictly necessary but looks pretty when it's done.
8. Carefully bake the baklava for approximately 30-40 minutes, or until it is golden brown and crispy. Keep an eye on it towards the end to avoid burning, every oven is a little bit different. If it browns too quickly, you can tent it with foil.
9. While the baklava is baking, prepare the syrup. In a saucepan over medium heat, combine the sugar, water, and lemon juice. Stir until the sugar dissolves completely. Bring the mixture to a boil and then reduce heat, simmering for about 10 minutes, or until slightly thickened.
10. Remove the baklava from the oven and immediately pour the hot syrup evenly over the top. Make sure every corner gets some of that lovely sweetness. Let it sit for at least 30 minutes to allow the syrup to soak in completely—the longer, the better!
11. Once the syrup is absorbed, carefully lift the baklava out of the pan using the parchment paper overhang. Let it cool completely before cutting and serving. Cut into diamond or square portions. Enjoy your baklava! It's best served at room temperature, so resist the urge to dive in straight away!