Fistikli Sarma

Ingredients

Phyllo dough

1 package (16 oz), thawed

Unsalted butter

1 cup, melted

Pistachios

2 cups, finely chopped

Granulated sugar

1 cup (for syrup)

Water

1 cup (for syrup)

Lemon juice

2 tablespoons (for syrup)

Instructions

1. Preheat your oven to 350°F (175°C).
2. Prepare a 9x13 inch baking pan by brushing it generously with some of the melted butter.
3. Lay one sheet of phyllo dough in the pan, brushing it lightly with melted butter. Repeat this process with half of the phyllo sheets, ensuring each layer is well-buttered.
4. Spread the finely chopped pistachios evenly over the layered phyllo dough to create a rich filling.
5. Layer the remaining phyllo sheets on top of the pistachios, again brushing each layer with melted butter to ensure a crispy texture.
6. Using a sharp knife, gently cut the layered dough into squares or diamond shapes. This will make it easier to serve after baking.
7. Bake in the preheated oven for about 20 minutes, or until the top is golden brown and crispy.
8. While the sarma is baking, prepare the citrus syrup by combining the sugar, water, and lemon juice in a saucepan. Bring to a boil over medium heat, then reduce the heat and let it simmer for 10 minutes until slightly thickened.
9. Once the sarma is out of the oven, immediately pour the hot syrup over the baked dessert, allowing it to soak into the layers. Let it cool completely before serving, as this will enhance the flavors.