Baklava with pistachios

Melt the butter but don't let it brown.

Blend the pistachios in the blender into powder (if they are coarsely blended the baklava filo sheets will not stick together).

Line an oblog baking tray of 30x45 cm with butter (you can use a baking tray in the dimensions that you have just make sure that it is relatively large) and spread out half the filo sheets brushing each one with butter.

Spread out the pistachios all over the baking tray and cover with the 20 remaining filo sheets brushing one by one with butter.

Place the baking tray into the fridge to cool so you can cut the pieces.

Cut into small square pieces, sprinkle with a little water so that they don't lift up while baking and bake in a very slow oven at 130-140οC for about 1 1/2 to 2 hours.

Remove from the oven and pour the syrup over it, hot.

To make the syrup, boil the sugar, water and glucose syrup for 3 minutes (count 3 minutes from the moment it starts to boil).