200 g phyllo pastry
100 g butter, melted
150 g pistachios, chopped
2 pears, diced
100 g sugar
1 tsp cinnamon
200 ml water
100 g honey
1 tsp lemon juice
Add pistachios after cooking pears with sugar and cinnamon.
Brush each sheet of phyllo with butter before layering it with the filling in a greased dish.
Slice and bake for 30 minutes at 180°C.
Pour the syrup made from simmering water, honey, and lemon over the cooled baklava. Serve with a pistachio garnish.