Fig and Pistachio Baklava Recipe

Preheat the oven to 350°F (180°C).

In a small saucepan, combine the honey, water, sugar, and lemon juice. Heat on medium heat until the sugar dissolves, then let it simmer for 5 minutes. Set aside to cool.

In a separate bowl, mix the chopped pistachios and figs.

Brush a 9×9 inch baking dish with melted butter.

Lay down one sheet of phyllo pastry on the bottom of the dish, and brush it with butter.

Repeat with 4 more sheets of phyllo pastry, brushing each layer with butter.

Spread half of the pistachio and fig mixture over the phyllo pastry layers.

Place another layer of phyllo pastry over the pistachio and fig mixture, and brush with butter.

Repeat the layers with the remaining pistachio and fig mixture, followed by another layer of phyllo pastry and butter.

Top with the final sheet of phyllo pastry, and brush with butter.

Using a sharp knife, cut through the top layer of phyllo pastry into diamond or square shapes.

Bake in the oven for 40-45 minutes, or until golden brown and crispy.

Once you remove the baklava from the oven, pour the cooled honey syrup over the top, making sure it seeps into the cuts.

Allow to cool for at least 30 minutes before serving.