Baklava Turkish Classic

Combine granulated sugar, water, and lemon juice in a medium saucepan. Bring the mixture to a boil over medium-high heat, stirring until the sugar dissolves. Reduce the heat to low and simmer for 10-15 minutes until the syrup slightly thickens. Remove from heat and let it cool completely to room temperature. This is crucial for crisp Baklava.

Preheat your oven to 350F (175C). Finely chop or grind the pistachios or walnuts in a food processor until they resemble coarse crumbs. Ensure they are not powdered, as some texture is desired. Set aside.

Brush a 9x13 inch (23x33 cm) baking pan generously with melted butter. Carefully lay one sheet of phyllo dough in the pan, gently pressing it down. Brush the phyllo sheet with melted butter. Repeat this process for 10-12 sheets of phyllo, brushing each layer with butter.

Evenly sprinkle half of the finely ground nuts over the buttered phyllo layers in the pan. Place another 10-12 sheets of phyllo dough on top of the nuts, brushing each sheet thoroughly with melted butter as before. Sprinkle the remaining half of the ground nuts over these layers.

Cover the remaining nuts with the final 10-12 sheets of phyllo dough, brushing each sheet with melted butter. Ensure the top layer is well-buttered. Using a very sharp knife, cut the Baklava into diamond or square shapes all the way through to the bottom of the pan. Pour any remaining melted butter evenly over the top surface.

Bake the Baklava in the preheated oven for 30-35 minutes, or until it turns a beautiful golden brown and is crispy. Immediately upon removing the hot Baklava from the oven, slowly and evenly pour the completely cooled syrup over the entire surface. Let the Baklava rest at room temperature for at least 4-6 hours, or ideally overnight, to allow the syrup to be fully absorbed and for the layers to become perfectly tender and sweet.