• Preheat oven to 170°C

Syrup

• In a saucepan over medium heat, combine sugar, honey, lemon, lemon zest, rosewater & water.
• Stirring, bring to the boil and simmer until sugar is melted. Once sugar has melted, reduce heat to low & simmer for 5 mins.
• Pour through a strainer and set aside to cool.

Filo filling

• In a food processor, pulse pistachio nuts, sugar & cinnamon until combined and the nuts are in much smaller pieces.
• Grease an 8 x 10 inch rectangular pan (or 10 x 10 inch square pan) with butter.
• Place 2-3 sheets of filo into the tray. Brush with melted butter. Sprinkle with nut mixture. Repeat until you’ve used all the filo or all the nut mixture.
• Using a sharp knife, cut the baklava into small squares before putting it in the oven.
• Bake for 30 mins until golden brown.

Adding the syrup

• Once cooked, remove the baklava from the oven and let sit for 5 mins.
• Gently pour the syrup evenly over the entire baklava. This will soak into it while it cools.
• Store in an air-tight container for up to a week (if it lasts that long!)
• Avoid storing in the fridge as the butter will solidify.