Place a sheet of phyllo dough on the bottom of the mold and brush the entire sheet with melted butter.
5
You are welcome to cut the sheet to suit the shape of your baking dish.
6
Add a new sheet, brush with butter, and continue like this until you have nine phyllo dough at the bottom.
7
Chop the pistachios and spread over the phyllo dough and distribute it so that it is even. Press down a little with the palm of your hand.
8
Continue to lay sheet by sheet of phyllo dough on top of the filling. It is important to brush well with butter between the layers.
9
When done, use a sharp knife and cut up the cake according to the desired size squares. Bake the baklava in the middle of the oven for about 20-30 minutes, or until it is golden brown.
10
When the baklava comes out of the oven, add the sugar brine evenly over the top while it is hot. Let it cool a bit and give it some time to soak in the sugar sheet.
11
Sprinkle with pistachios and enjoy it with a cup of tea or coffee.
12
Baklava has a long shelf life at room temperature, up to two weeks. You may add it to your freezer. Thaw it half an hour before serving.
