Pistachio Baklava

Ingredients

 * 400 ml (14 fl oz) melted butter
 * 1 kg (2 lb 4 oz) thin sheet filo pastry
 * 300 g (10 oz) chopped pistachios
 * 225 g (8 oz) sugar

Syrup

 * 200 g (7 oz) sugar
 * 150 ml (5 fl oz) water
 * 1 tablespoon lemon juice
 * 1 teaspoon ground cardamom
 * 1 tablespoon rosewater

Directions

 * 1) First make the syrup by dissolving sugar in water.
 * 2) Stir over medium heat until sugar dissolves, then add lemon juice, rosewater, cardamom and stir.
 * 3) Bring to the boil and simmer for 5minutes.
 * 4) Set aside to cool.
 * 5) Make the filling by combining the pistachios, cardamom and sugar.
 * 6) Set aside.
 * 7) Grease a baking tray about 33x27x5cm (13x10x2inches) deep with the melted butter.
 * 8) Spread one filo sheet in the tray, and brush generously with butter.
 * 9) Repeat this method by stacking 10 filo sheets.
 * 10) Spread the filling onto the filo sheets.
 * 11) Spread and butter 15 filo sheets individually on top of the layer of filling, to make the top and final layer.
 * 12) Cut into diamond shapes before baking.
 * 13) Pour remaining melted butter on top.
 * 14) Bake in oven at 200°C (400°F) gas mark 6 for 20 – 30 minutes or until the surface turns to light golden brown.
 * 15) Remove baklava from oven and pour the cool syrup on top.