Baklava

Combine water, sugar, rose water, honey and lemon juice in a pan, bring the mixture to a boil. Let it simmer on low heat for 6-8 minutes.

Preheat the oven at 200 degrees C. In a bowl, mix the ground pistachio nuts with 3 tbsps of sugar and cinnamon powder. Brush the bottom of your baking pan with melted butter and sprinkle 2 tbsp of ground pistachio mix.

The phyllo sheets have to be worked quickly as it dries up very soon, brush the entire piece of phyllo with the melted butter. Repeat in the same way with 18 leaves of phyllo sheets & start building the layers of phyllo in a baking pan.

Once you have buttered the 18th layer of phyllo pastry, put a thick layer of the ground pistachio mixture, all the way around the edges of the pan.

Place another layer of phyllo pastry over the nuts and butter it. Repeat the process of brushing phyllo sheets with melted butter to remaining 18 phyllo sheets ,thus making the layer above the pistachio mix.

Using a sharp knife, gently cut the baklava into even squares.

Drizzle the leftover butter over the top of the baklava. Place the pan in a preheated 200 C oven for 45 minutes or until the layers puff up high and the top layers are golden, crispy.

When ready, remove tray from oven and immediately pour the cold syrup evenly over the baklava.

Let it bubble up and then settle. Generously sprinkle ground pistachios on the top. Let the baklava cool down.