• 1 Package (450g) of phyllo pastry (baklava sheets)
• 1 Package (250g) unsalted butter, melted
For the Filling
• 2 Cups (300g) of halepiana (pistachios), ground (not too finely)
For the Syrup
• 2 Cups (500g) sugar
• 1 ½ Cups (375ml) water
• 1 Tablespoon (18ml) honey
• ½ Teaspoon (1g) ground cardamom
• 3 Tablespoons (18ml) lemon juice
METHOD
1. First, prepare the syrup: In a saucepan, combine the sugar, water, honey, and cardamom. Bring the water to a boil, reduce the heat, and simmer for 7-8 minutes. Add the lemon juice, stir, and remove from the heat. Let it cool down. Preheat the oven to 180°C (350°F) on fan setting. Grease a 30 cm baking pan.
2. Lay one sheet of phyllo pastry on your work surface with the long side facing you and brush it lightly with butter. Place two wooden skewers across the middle (spanning from one side to the other) and fold the sheet over.
3. Sprinkle with 1 ½ tablespoons of the pistachios. Roll into a log, not too tightly. Gently scrunch the pastry by pressing on the right and left sides towards the middle of the sheet, and then remove the wooden skewers. Place the 'saragli' (rolled pastry) in the center of the pan, forming a spiral shape (like a snail shell). Brush the surface of the pastry well with butter to prevent it from drying out.
4. Repeat the process with the remaining sheets, continuing the spiral shape. Pour any leftover butter over the pastries.
5. Bake in the preheated oven for 35-40 minutes. Remove from the oven and pour the cold syrup over the hot pastry. Let it absorb the syrup completely, sprinkle with pistachios, and serve.
