Preparation Steps

• Make the syrup: In a saucepan, combine water and 1.0 cups sugar. Bring to a simmer over medium heat and cook for 5 minutes, stirring until dissolved. Stir in honey, lemon juice, and orange blossom water; simmer 1 minute more. Remove from heat and cool completely.
• Preheat oven to 350°F. Brush a 9x13 inch baking pan with some melted butter.
• Make the filling: In a bowl, combine chopped pistachios, 0.5 cups sugar, cinnamon, cardamom, and salt.
• Prepare the phyllo: Unroll phyllo and keep covered with a slightly damp towel to prevent drying.
• Base layers: Lay 1 sheet of phyllo in the pan and brush lightly with melted butter. Repeat to build a base of 10.0 sheets, buttering each sheet.
• Add half the nut filling evenly over the base.
• Middle layers: Add 5.0 more phyllo sheets, brushing each with butter.
• Top with the remaining nut filling, then finish with 5.0 buttered phyllo sheets for the top.
• Cut before baking: Using a sharp knife, cut into 24 squares or diamonds, slicing all the way through the layers.
• Bake for 30 to 35 minutes, until deep golden and crisp.
• Syrup soak: Immediately pour or spoon the cooled syrup evenly over the hot baklava. It will sizzle and absorb as it rests.
• Cool completely, at least 4 hours (or overnight) for best texture. Garnish with crushed pistachios and serve.