Step 1

Thaw phyllo dough according to package instructions. I thaw it overnight in the fridge, then leave it on the counter for 2 hours to reach room temperature.

Step 2

My phyllo dough had 28 sheets that measured 17 x 12, which can fit a 17 x 12-inch baking sheet or be trimmed to fit. If using 9 x 14 sheets, just make more layers in a 9 x 13-inch pan, and avoid using deep baking dishes.

Step 3

In a medium saucepan, combine 1½ cups sugar, 1 cup water, and 1 tablespoon lemon juice. Bring to a boil over medium-high heat, stirring until the sugar dissolves. Reduce heat to low-medium and simmer for 5 minutes, without stirring. Add honey and simmer for 5 to 7 minutes. Remove from heat, add rose water, and cool to room temperature. The consistency of cooled syrup should be between that of honey and maple syrup.

Step 4

Keep the ghee melted at all times, and warm it up gently if it thickens. Unroll the phyllo dough and place the stack of sheets between two kitchen towels. We will layer baklava in the following order: 10 sheets at the bottom, ½ of the nut mixture, 6 sheets in the middle, ½ of the nut mixture, and 12 sheets on top.

Step 5

Preheat oven to 325°F.

Step 6

In a food processor, pulse walnuts a few times, until finely chopped. Repeat with almonds. Chop larger pieces by hand. In a mixing bowl, combine chopped nuts with ¼ cup sugar and 2 teaspoons ground cardamom.

Step 7

Brush the bottom and sides of the baking sheet with melted ghee. Place one phyllo sheet in the pan and brush with ghee evenly. Repeat this process with 9 more phyllo sheets. Spread half the nut filling evenly over the phyllo sheets.

Step 8

Add 6 more phyllo sheets, gently pressing down each sheet and then brushing with ghee. Spread the remaining nut mixture evenly. Top with remaining 12 phyllo sheets, gently pressing down and brushing each with ghee.

Step 9

Using a sharp knife, cut the pastry into 2-inch strips, and then cut across diagonally to create diamonds shapes. Drizzle extra ghee on top.

Step 10

Bake the baklava in center of the oven at 325°F for 1 hour and 15 minutes or until golden brown on top.

Step 11

Remove from the oven and pour cooled syrup evenly over hot baklava, and let it soak uncovered at room temperature until completely cool. Let rest for at least 4 hours or overnight.

Step 12

Garnish with ground pistachios and cut again before serving. Store at room temperature, lightly covered with a lid ajar.