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1
Combine all syrup ingredients in medium saucepan.
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2
Bring to a boil over medium-high heat.
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3
Reduce heat to medium or medium-low; gently boil 5 minutes or until slightly thickened.
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4
Cool.
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5
(Syrup will thicken as it cools.) Place half of the pistachios in food processor; process until finely chopped.
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6
Repeat with remaining pistachios.
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7
In medium bowl, combine all filling ingredients.
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8
Heat butter in microwave-safe measuring cup in microwave on high 40 to 60 seconds or until melted; skim and discard foam off top.
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9
Pour clear butter into small cup; discard remaining milky substance at bottom.
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10
Heat oven to 350u00b0F.
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11
Butter 13x9-inch baking pan.
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12
Unroll phyllo onto cutting board; cut to 13x9 inches.
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13
Discard excess phyllo, or reserve for another use.
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14
Cover phyllo with large dry towel.
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15
Lay 1 phyllo sheet in bottom of pan; brush with butter.
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16
Repeat, using 12 phyllo sheets.
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17
Evenly sprinkle filling over phyllo.
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18
Top with remaining 12 phyllo sheets, brushing each layer with butter.
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19
Cut baklava crosswise into 1 1/2-inch strips, cutting all the way to bottom.
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20
Cut diagonally to create diamond shapes, or cut into squares.
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21
Bake 25 to 30 minutes or until slightly puffed and light golden brown.
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22
Place on wire rack; immediately pour cooled syrup over baklava.
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23
Cool completely.
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24
TIP*Look for shelled pistachios that are not roasted and salted; they will have a brighter green color.
