1 16-oz. package fillo dough,             350 degree oven
  thawed per package directions           35 minutes
1 stick unsalted butter
1 lb. shelled, unsalted pistachios
1 c. sugar
1 tbsp. rose water

2 c. sugar
1 c. water
1/2 c. honey
juice of one lemon
2 tbsp. rose water

Coarsely crush pistachios in blender. Mix nuts with sugar and set aside. Melt butter and clarify it by skimming butterfat off and discarding milk solids. Open fillo dough package and cut to fit pan (a 13" x 9" -- or slightly smaller -- pan works well). Leave approximately 1/3 of the dough out; wrap remaining sheets. You will need to work quickly to keep dough from drying out. If you need to, only keep a few sheets out at a time, and keep remaining sheets under kitchen towel.

Brush bottom of pan with butter, then layer fillo dough, brushing lightly but pretty evenly with butter between each layer until one third of dough is done. Be careful not to use too much butter. If you run out add a little bit more butter. Keep it melted so that you are using as little as possible. Spread the pistachio mixture on top. Lightly drizzle some rose water over the mixture, then resume adding the layers of phillo dough until all is done. Brush top layer with butter.

With very sharp knife cut the dough all the way thru in a diamond shape pattern. Bake until golden, usually 30-40 minutes at 350 degrees.

While baking, in a saucepan, mix sugar and water. Bring to a boil, lower and simmer gently for 7-10 minutes. Turn off heat. Add honey, lemon juice and rose water.

Take baked baklawa out of oven, wait a few minutes, then add syrup, drizzling it all over the surface so that syrup has a chance to soak through. Wait until completely cooled and then refrigerate overnight. Bon appetit!