Ingradients:
500g(1,1 lbs)thin phyllo pastry
130g(1 stick)butter
500g(1,1 lbs) sugar
150g (4,2 oz )pistachio
3 tbs.Lemon juce
1/2 cup vegetable oil
Preparation:
- Starting with the syrop transfer 1 1/2 cups water into a pot and sugar.When it boils, add the lemon juce and turn off the heat.The syrup is ready.
- Melt the butter in a small pan and the vegetable oil.
- Cut the phyllo according to your size of your try grease the tray.Tray dimension 25cm x 35cm (9″ x 13″).
- Brush some oil between every 2 layers of phyllo.
- When you are done placing half of the phyllo, spread a layer of minched pist achio.
- Place rest of the phyllos.
- Once you are done, slice your baklava into reetangles.
- Pour the leftover oil after you slice the baklava(try not,to use the bubbly part, which burns quichly).
- On 180 Celsius (360 F )pre-heated oven,bake for around 25 to 30 minutes when both tray and the syrup warms down pour the syrup on the baklava.
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