Pistachio baklava (Fıstıklı baklava)

1. Make the syrup first: boil the sugar with 300 ml of water for 10 minutes, add the juice of half a lemon at the end and let it cool completely.

2. Coarsely grind the pistachios, setting a few tablespoons aside for decoration; melt the butter and preheat the oven to 180 °C.

3. Butter a baking tin of about 25x35 cm and lay in half the pastry sheets one at a time, brushing each thinly with butter.

4. Spread the pistachios evenly, then lay on the remaining sheets, buttering them the same way; brush the top generously too.

5. With a sharp knife, cut into diamonds or squares right down to the bottom and bake for 45-50 minutes until golden.

6. Ladle the cold syrup over the hot baklava, sprinkle with the reserved pistachios and leave for at least 4 hours (ideally overnight) before serving.

Tip: Gaziantep baklava is the pinnacle of Turkish pastry-making. The rule is hot pastry, cold syrup – that keeps it crisp rather than soggy.