1-First Step: Make the sugar syrup Combine granulated sugar, water, optional glucose syrup, lemon, and a pinch of table salt in a saucepan. Bring to a boil over medium-high heat and stir until the sugar dissolves. Once it reaches a full boil, remove the saucepan from heat and stir in orange blossom water to taste. Let the syrup cool completely before using. Cooling the syrup ensures it will set correctly on the hot baklava later.

2-Second Step: Prep the oven and pan Preheat the oven to 150°C (300°F). Brush a 13×9 inch baking pan with melted ghee or clarified butter so the phyllo will glide and crisp without sticking. Position your oven racks so the pan will sit in the lower third of the oven for even browning.

3-Third Step: Process the pistachios Pulse shelled raw unsalted pistachios in a food processor until very finely chopped but not pasty. Measure so you have approximately 3 cups of finely ground pistachios total: plan for 1 cup per two layers and the remainder for the final nut layer and garnish.

4-Fourth Step: Handle the phyllo Unfold phyllo sheets and trim to fit your pan if needed. Keep unused sheets covered with plastic wrap and a damp towel to prevent drying. Use intact sheets for the bottom and top layers; any torn sheets can be tucked into the middle.

5-Fifth Step: Layering the phyllo and pistachios Brush each sheet generously with melted ghee or clarified butter as you work. Layer in the following order inside your prepared 13×9 inch pan:

1. Place the first 8 phyllo sheets, brushing each with ghee.
2. Sprinkle 1 cup of finely ground pistachios evenly over the first stack.
3. Add 6 phyllo sheets, brushing each with ghee.
4. Sprinkle another 1 cup of ground pistachios.
5. Add 6 phyllo sheets, brushing each, then spread the remaining finely ground pistachios.
6. Top with the final 10 phyllo sheets, brushing each layer and the top surface.

Press the stack gently but firmly with your palms to compress layers and remove air pockets. This helps the baklava set evenly and slice cleanly.

6-Sixth Step: Score and bake Using a sharp knife, cut the baklava into diamond shapes or squares all the way down to the pan base. Brush the top layer with any remaining ghee or clarified butter. Bake at 150°C (300°F) for 1.5 to 1.75 hours until the top is deeply golden and crisp, turning the pan halfway through baking for even color.

7-Final Step: Add the syrup and rest As soon as the baklava comes out of the oven, pour cooled sugar syrup over the cuts and the top surface so syrup sinks into each piece. Garnish each diamond with extra ground pistachios. Let the tray cool on a wire rack for about 3 hours, then cover and let stand at least 8 hours to let flavors and texture develop fully. The recipe stores well at room temperature up to 10 days.