Pistachio Baklava

In a pot, combine 1.5 cups of water and 1 cup of sugar. Bring to a boil.

Once boiling, add 3 tablespoons of lemon juice and turn off the heat. The syrup is ready.

Melt 130g of butter in a small pan.

Add 1/2 cup of vegetable oil to the melted butter and mix.

Cut the phyllo pastry sheets to fit your baking tray (25cm x 35cm / 9"x13").

Grease the baking tray with some of the butter and oil mixture.

Place two layers of phyllo in the tray, brushing each layer with the butter-oil mixture. Repeat this process until half of the phyllo is used.

Spread a layer of 150g minced pistachio evenly over the phyllo layers.

Place the remaining phyllo sheets on top of the pistachios, brushing each layer with the butter-oil mixture every two layers.

Once all phyllo layers are in place, slice the baklava into desired rectangle shapes using a sharp knife. Do not cut all the way through to the bottom layer.

Pour the remaining butter-oil mixture over the sliced baklava, ensuring it seeps into the cuts. Avoid the bubbly part of the melted butter if it has separated.

Preheat your oven to 180°C (360°F).

Bake the baklava for approximately 25 to 30 minutes, or until golden brown and crisp.

Ensure both the baklava tray and the syrup have slightly cooled down but are still warm.

Pour the warm syrup evenly over the baked baklava.

Garnish with extra chopped pistachios if desired. Let it sit for at least an hour before serving to allow the syrup to soak in.