Pistachio Baklava: Thick Green Pistachio Layer Squares

Bake. For the Simple Syrup: In a little pot, mix granulated sugar with (2 cups) 1 cup (240ml) water and bring to the boil over a medium-high flame. Reduce heat to mid-sized, tip in the lemon juice, and simmer, mixing now and then, till the sugar has dissolved plus the syrup starts to thicken, around 6 minutes. Mix in the orange blossom syrup and keep to one side in order in order in order to cool to room temperature. For this Pistachio Baklava: in a processor, pulse pistachios till finely chopped; the pistachios should still have texture in order to them but not be too coarse. Take out of the pistachios and (1/4 cup) keep to one side for garnishing the baklava. Adjust oven rack in order to bottom position plus heat oven to 375ºF (190ºC). Trim the phyllo dough to 9- by 33 cm (see notes) using scissors or a pizza cutter. Put this phyllo pastry beneath a damp towel in order to prevent the dough off drying out while you construct the baklava. In order to Assemble: Using a pastry brush, grease the bottom plus sides of a 9- by 33 cm baking dish using butter. Lay 2 sheets of phyllo dough in the dish, next brush with melted butter. Do the same again for every 2 sheets of pastry till you have 8 sheets of phyllo dough. Lightly push down in order to ensure the layers stick to one another. Scatter crushed pistachios so it sits level on top of the phyllo, along with granulated sugar (2 tablespoons), leaving a 5–6 mm border around the edges. Keep to layer with the leftover phyllo, brushing every 2 sheets of pastry using butter. Use a sharp knife in order to portion the baklava in 24 squares once you have buttered this last layer of pastry. Pour the leftover butter over this top of this cut pastry (if this butter has solidified, re-melt it before pouring). Move baklava to bottom rack of the oven and cook till the top just begins to brown, around 35 minutes (see notes). Take baklava out of the oven plus run a sharp knife round the portioned squares in order to reinforce the previously made cuts. Tip the cooled simple syrup over this baklava. (How much syrup you choose to tip over the baklava will depend on personal preference; for one sweeter baklava, use all of the syrup.) Top every piece of baklava using a scatter of the set-aside pistachios. Let the baklava to cool for no less than 1 hour before covering or serving, though for this best flavor plus texture it should rest for at least 4 hours plus up to overnight before serving.