Royal Pistachio Baklava

1.Preheat the oven to 180°C (350°F).

2.Finely chop the pistachios and mix them with the powdered sugar and cinnamon.

3.Grease a rectangular baking dish and lay one sheet of phyllo pastry at the bottom. Brush with melted butter.

4.Repeat with 5 more sheets of phyllo pastry, brushing each with butter.

5.Evenly spread half of the pistachio mixture over the layer of phyllo pastry.

6.Cover with 5 more sheets of phyllo pastry, brushing each with melted butter.

7.Add the remaining pistachio mixture and cover with the last 6 sheets of phyllo pastry, brushing them with butter.

8.Using a sharp knife, carefully cut the baklava into squares or diamonds.

9.Bake for 40 to 45 minutes until the baklava is golden and crispy.

10.While baking, prepare the syrup by bringing the water, sugar, honey, and lemon juice to a boil. Let simmer for 10 minutes, then cool.

11.Once out of the oven, pour the cooled syrup over the hot baklava.

12.Allow the baklava to absorb the syrup for at least 4 hours before serving.