📖 Instructions

1. First, lets make the syrup. In a saucepan, combine the sugar, water, and lemon juice. Bring to a boil over medium heat, stirring until the sugar dissolves.
2. Reduce the heat and simmer for about 10-15 minutes, or until the syrup thickens slightly. Remove from heat and stir in the vanilla extract. Let it cool completely.
3. Next we prep the nuts. In a food processor, pulse the pistachios until they are finely chopped but not powdered. Be careful not to over-process, or they'll turn into nut butter.
4. Melt the butter in a small saucepan or in the microwave. Set aside.
5. Now, its time for the phyllo dough. Lightly brush the bottom of your baking pan with melted butter. Lay one sheet of phyllo dough in the pan, and brush it with butter. Repeat with 7 more layers of phyllo dough. Yes, 8 layers total.
6. Sprinkle half of the chopped pistachios evenly over the phyllo dough.
7. Add 6 more layers of phyllo dough, brushing each layer with melted butter.
8. Sprinkle the remaining pistachios over the phyllo dough.
9. Add the last 8 layers of phyllo dough, brushing each layer with melted butter.
10. Using a sharp knife, cut the baklava into diamond or square shapes. Make sure to cut all the way through the layers.
11. Pour the remaining melted butter evenly over the top of the baklava, ensuring it seeps into the cuts.
12. Bake in the preheated oven for 35-40 minutes, or until the baklava is golden brown and crispy. Keep a close watch. Ovens can be moody sometimes, so adjust the time if needed.
13. Remove the baklava from the oven and immediately pour the cooled syrup evenly over the top. The sizzling sound is so satisfying, isn't it? Let the baklava cool completely, for at least 4 hours, or preferably overnight, so it absorbs all the syrup.
14. Once cooled, cut along the pre-cut lines and serve. Enjoy your Harem's Secret Baklava Whisper with a cup of Turkish coffee or tea!