2. Place 50 g pistachio nuts
into mixing bowl and chop 5 sec/speed 6.5. Transfer into a bowl and set aside.
3. Place 70 g butter and
sunflower oil into mixing bowl and melt 5 min/70°C/spoonspeed. Transfer into a bowl and set aside.
4. Place remaining 300 g
pistachio nuts and sugar into mixing bowl and mix 5 sec/speed 6.
5. Add remaining 10 g
butter, orange blossom water and heat 3 min/70°C/spoonspeed. Transfer into a bowl and set aside. Wash and dry mixing bowl well.
6. Using a pastry brush,
grease a baking dish (30 cm x 22 cm x 4-6 cm) with reserved butter oil mixture. Cut filo pastry in half lengthwise in order to obtain 20 small sheets. Cover the base of baking dish with one layer
of filo pastry, brush with butter oil mixture. Repeat to obtain 6 layers. Make a layer over the filo pastry using ¾ of pistachio sugar mixture and gently press with spatula. Make another layer
with 6 filo pastry sheets, brushing each one with butter oil mixture. Cover with a layer of remaining pistachio sugar mixture. Make another layer with 8 filo pastry sheets, brushing each one with
butter oil mixture. Pierce surface of baklava with a toothpick and, using a serrated knife, score a diamond shape pattern on baklava surface. Bake for 30 minutes (160°C). Meanwhile prepare syrup.
7. Place sugar, water, ground cinnamon, blossom
water, lemon juice into mixing bowl and heat 10 min/115°C/speed 2. Transfer to a he8at-resistant bowl and set aside to cool to room temperature.
8. When baklava is lightly golden, remove from
oven and pour over syrup, making sure it goes in the creases and garnish with chopped pistachios. Wait until baklava has completely cooled down before cutting and serving.