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1
Preheat oven to 180C.
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2
To make the syrup, combine sugar and water in a small saucepan over low heat.
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3
Cook, stirring, until sugar dissolves.
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4
Increase heat to high and bring to the boil.
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5
Add honey.
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6
Cook until syrup thickens slightly.
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(I like to add a dab on the stove and test the consistency with my finger, if it feels like it has body to it, it's done) Remove from heat.
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8
Add Iranian rosewater and set aside.
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9
Place pistachios in a food processor and process until finely chopped, remove to a bowl.
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10
Add the almonds and process until finely chopped.
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11
Transfer to a bowl.
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12
Place the walnuts in food processor and process until desired consistency.
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13
Mix all nuts with freshly ground cardamom, cinnamon and 1/2 cup sugar, stir to combine.
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14
Grease 9X13 pan.
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15
Open filo pastry and cover with the sheet provided and then and damp cloth on top to prevent drying out while working.
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16
Cut sheets as needed as you go.
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17
You may need to cut each sheet in half.
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18
Place a sheet of filo pastry cut to the size of the pan on a clean work surface and using a pastry brush, brush with a butter.
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19
Continue layering with another 6 sheets of filo and butter.
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20
Trim edges to fit base of the pan if needed.
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21
Sprinkle with half the nut mixture.
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22
Repeat process with half the remaining filo and butter.
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23
Continue layering with filo and nut mixture.
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24
Top with remaining filo.
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25
Use a small, sharp knife to cut into diamond shapes.
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26
(find out how by looking online as they look prettier that shape.
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27
Bake in preheated oven until golden brown 45 minutes - 1 hour.
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28
Remove from oven and, while hot, pour over as much as needed, COOLED syrup.
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29
Set aside to cool.
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30
Top with slivered pistachios and rose petals to decorate.
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31
Baklava is better made a day before serving for texture and taste.
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32
Enjoy!
