Step 1

Combine the sugar and water in a medium-large saucepan and heat it over medium, stirring often, until the sugar is almost melted.

Step 2

Add the lightly crushed cardamom, vanilla pod (cut in half lengthwise, you can also scrape the seeds into the pan), and a squeeze of lemon juice. Bring the mixture to a soft boil until the sugar has completely melted.

Step 3

Remove the syrup from the heat and stir in the honey and orange blossom (or rose water). The consistency should be like maple syrup.

Step 4

Allow the baklava syrup to cool for 10 minutes before straining out the solids. Then set it aside to cool completely.

Step 5

Transfer the pistachios (or your nut of choice) to a food processor and process into a medium crumb consistency.

Step 6

Melt the butter in a microwave-safe bowl or in a saucepan on the stovetop over medium-low heat.

Step 7

Cut the phyllo pastry dough to fit your pan. I used a 9x13-inch baking pan (23x33cm), though round pans will also work. You need 33 layers in total.Store-bought phyllo here tends to come in sheets of 14x18 inches, so I simply cut them in half and trim the extra inch.

Step 8

Brush a thin layer of butter across the bottom of the baking dish. Then add 8 layers of phyllo pastry, brushing each with a thin, even layer of butter between layering them.

Step 9

Add ½ cup of the ground pistachios, spreading them evenly across the pastry.

Step 10

Then, alternate between layers so your FINAL baklava contains:• 8 buttered phyllo sheets, 1/2 cup pistachios (as written above)• 3 buttered phyllo sheets, 1/2 cup pistachios,• 3 buttered phyllo sheets, 1/2 cup pistachios,• 3 buttered phyllo sheets, 1/2 cup pistachios,• 3 buttered phyllo sheets, 1/2 cup pistachios,• 3 buttered phyllo sheets, 1/2 cup pistachios,• 3 buttered phyllo sheets, 1/2 cup pistachios,• 3 buttered phyllo sheets, 1/2 cup pistachios• 4 buttered phyllo sheets (remember to butter the top, too)I bought a box of 18 sheets, which provides 36 layers, so feel free to add the extra three layers to the top to use them all.

Step 11

Preheat the oven to 325ºF/165ºC fan-assisted.

Step 12

Slice diagonally across the baklava at equal intervals (2.25 inches for larger pieces or 1.8 inches for smaller ones). Not all the edge pieces will be equal in size. That's normal - if you want more even pieces, cut squares or triangles instead.For square/rectangle baklava: Cut the lines vertically and then horizontally, rather than diagonally, at equal intervals.For triangle baklava: Cut the pieces into rectangles/squares, then slice diagonally through them to cut them into two separate triangles.

Step 13

Transfer the tray to the middle shelf of a preheated oven and bake for about one hour at 325ºF/165ºC fan-assisted, until it's golden brown and crispy.Check on it at 30 minutes, and if it’s browning on top too quickly, tent the pan with some foil.

Step 14

Immediately out of the oven, pour the fully cooled syrup evenly over the pastry- sizzling is normal.

Step 15

Set the pistachio pastry aside to cool down and absorb the liquid for 6 hours (overnight is even better). Optionally, garnish it with extra chopped nuts.

Step 16

At room temperature: This method helps to maintain the crispy texture and soft chew. Store it in an airtight container for 10-14 days.In the fridge: Refrigeration in an airtight container allows you to store homemade baklava for 2-3 weeks. However, it will make for a harder, chewier pastry, so it works best when you leave pieces to come back to room temperature for 20-30 minutes before enjoying them.Freeze: You can do so in small batches of about 4-6 pieces or for the entire dish. Wrap them tightly in several layers of plastic wrap (and then pop them in a Ziplock bag if they’ll fit), and store them for up to 3 months.Leave them to thaw in the refrigerator overnight before enjoying them.