Yield a 9x13''/23x33cm baking tray / 35x1.3 oz/40g bite size portions.
Process into meal and remove 2 oz/30g for topping. Continue to blend until it turns to paste.
Process pistachio with sugar to extra coarse.
Bring to boil and cook for 5 min. Use warm.
Line baking tray with plastic wrap and place a sheet of phyllo; butter thoroughly and repeat until you have 12 sheets layered. Refrigerate 10 minutes to set. Carefully, spread pistachio paste evenly and do likewise with ground pistachio. Drizzle some warm butter and top with 12 more buttered sheets of phyllo dough. Remove baklava from tray and top with parchment and flip over cutting board. Cut into 1.5''/3.75cm rectangle or smaller square shapes and transfer back on tray.
The use of a pizza stone is recommended. Click here
Bake at 350ºF/180ºC for 45 to 50 min. Run a knife following the cutting pattern and pour warm syrup evenly and top with the saved ground pistachio (from the pistachio paste). Let rest to set for at least 5 hours prior eating allowing thus the syrup to penetrate within layers slowly. Store in sealed containers at room temp for weeks. Enjoy!