For the syrup:
For the baklava:
To decorate: Optionally use 1/3 cup [55 g] finely ground pistachios and/or a sprinkling of edible dried rose petals, or just leave it plain.
* Note: If your pistachios are not already ground, throw them in the food processor before washing it while your baklava bakes. Pulse them until they’re finely ground, but before they turn into a paste.
** If the kitchen is a little on the warm side, feel free to place them in the fridge to help them set more firmly.