Pistachio + Rose Baklava

Baklava is a labor of love...layer after layer you find yourself painting and breathing, and painting and breathing...it's all really lovely...Happy spring and happy baking...Pistachio + Rose BaklavaIngredients:8 ounces Phyllo dough1 cup organic clarified butter, melted and cooled2 cups hulled organic pistachios, finely chopped (reserve about a teaspoon for garnish)2 teaspoons organic rose water1 3/4 cup floral sugar (or organic cane sugar)1 teaspoon ground cinnamon1/2 cup + 2 tablespoons filtered water1 teaspoon freshly squeezed lemon juiceDirections:Preheat oven to 400 degrees. Butter a 9x9" ceramic baking dish with clarified butter. Cut the pieces of phyllo to fit the baking dish. Keep the phyllo covered using a clean kitchen towel to prevent it from drying out. Layer 20 layers of phyllo in the baking dish, brushing each layer with clarified butter. In a large mixing bowl, mix the pistachios with 1/2 cup sugar. Add the cinnamon and rose water. Mix until combined. Pour pistachio mixture over phyllo layers. Layer an additional 20 layers of phyllo on top of the pistachio layer, again brushing each layer with clarified butter. Generously brush the top layer with clarified butter. Using a sharp knife with a thin blade, gently cut into 1 1/2" wide diamond-shaped pieces.Place in oven and bake for 15 minutes. Reduce heat to 300 and bake for another 50-60 minutes or until the baklava is golden brown.While the baklava is baking, make the simple syrup to pour over the top when you take the baklava out of the oven. To do so, place 1 1/4 cup sugar, lemon juice, and filtered water in a saucepan stove-top over medium-high heat and bring to a boil. Once the mixture is boiling, reduce to a simmer. Allow to simmer for 5 minutes then remove from heat. Allow to cool.Pour the sugar syrup atop the baklava immediately upon removing from the oven. Sprinkle with reserved pistachios. Allow to cool completely before serving.Photography by Cassie WinslowRecipe adapted from Martha Stewart