40 sheets of phyllo dough

For the filling:

Desired amount of crushed pistachios
300 g butter
For the syrup:
4 cups granulated sugar
5 cups water
Few drops of lemon juice

For serving:

Maraşım plain flavored ice cream


Grease the baking tray with dough and place half of the phyllo dough sheets on the tray, adding butter between each layer. Evenly spread as many pistachios as you desire on the twentieth sheet of dough. Add the rest of the phyllo dough sheets, adding butter between each layer. Cut off any excess dough that may fall outside of the tray. Pour the remaining butter over the dough and slice into strips that intersect in the middle to create triangle pieces. Bake in a preheated oven at 180ºC until nicely browned.Slice the baklava and place the tray in the oven. Prepare the syrup while the baklava is baking. Boil the water, sugar, and lemon juice. Once ready, remove from heat and allow to cool. When the baklava is ready, pour the cold syrup over the still-hot baked dough and wait until the dough absorbs the syrup. Serve the carrot-sliced baklava a la mode with Maraşım plain flavored ice cream.