Ingredients:
- Phyllo pastry sheets
- 2 cups (300g) blended pistachios
- ½ cup (100g) melted butter
- 2 tbsp orange blossom water
- 3 bars (80g each) Galaxy chocolate
Syrup:
- 2 cups (400g) sugar
- 1 cup (240ml) water
- Juice of ½ lemon
Instructions:
- Boil syrup ingredients until thick; set aside.
- Mix pistachios, orange blossom water, and 2 tbsp syrup.
- Layer 6 buttered phyllo sheets in a dish.
- Melt chocolate, spread over, let set, add pistachios.
- Top with 6 more buttered sheets, cut into diamonds.
- Bake at 160°C for 20–25 min, pour cooled syrup over hot baklava.
- Garnish with pistachios.
