White Chocolate Pistachio Baklava

From Otto's Restaurant & Bar 

Syrup

1 3/4 c. sugar

1 1/2 c. water

1 tsp. fresh lemon juice

Combine sugar and water in medium saucepan. Stir to dissolve sugar. Bring to boil, then simmer 5 minutes. Add the lemon juice and simmer 5 more minutes. Cool.

Baklava

1 lb. shelled pistachio nuts

2 Tbsp. sugar

1 c. sweet, unsalted butter

1 1/2 c. white chocolate chips

1 lb. phyllo pastry

Preheat oven to 350 degrees F. Grind the nuts in a food processor. Place in a mixing bowl and toss with the 3 Tbsp. sugar.

Melt the butter and brush sides and bottom of a 9-by-13-inch baking pan. Take one sheet of phyllo at a time (keep the rest covered so it doesn't dry out), and place half in the baking pan and let the other half drape over the side of the pan. Brush the half in the pan with butter and then fold the other half over it, brushing that with butter. Continue layering phyllo as such, brushing each layer with butter, until half of the sheets are used.

Spread the nut mixture evenly over the phyllo, then sprinkle the white chocolate chips over the nuts. Continue layering phyllo sheets and brushing each layer with butter until all sheets are used.

Cut the baklava into diamond shapes. Bake 30 minutes. Reduce heat to 300 degrees, cover the pan loosely with foil and bake 20 minutes more.

Remove from oven and carefully pour the cold syrup evenly over all. Let stand at least two hours. Serve warm or at room temperature, garnished with white chocolate syrup or shavings and chopped pistachios.