Brush a shallow baking tin with butter and layer it with filo pastry sheet.
Brush each layer with butter and repeat the same for the next 8 sheets of filo pastry in it.
After layering the 8th filo sheet, sprinkle grounded pistachios. Now repeat step 1 again for the next lot of 8 filo sheets.
Cut out extra pastry sheets from the tin corners to avoid burning.
Cut the pastry diagonally into squares.
Bake for 30-40 minutes at 150 C.
For the sugar syrup, take sugar in a pan, add water, lemon juice and rose water. Bring it to a boil. Let it cook on low simmer for another 2 minutes and keep it aside to cool.
To Serve: Pour the sugar syrup over the baklava.
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Key Ingredients: butter, pistachio, sugar, lemon juice, rose water