Steps
1. Preheat the oven to 175°C (350°F).
2. Lightly butter a small baking dish.
3. Layer 5 sheets of phyllo pastry in the dish, brushing each sheet with melted butter.
4. Spread half of the chopped pistachios evenly over the phyllo.
5. Layer 5 more sheets of phyllo on top, brushing each with butter.
6. Spread the remaining pistachios evenly.
7. Finish with 5 more phyllo sheets, each brushed with butter.
8. Using a sharp knife, cut the layered pastry into diamond shapes.
9. Bake for 25-30 minutes until golden and crisp.
10. While baking, prepare the honey syrup by combining honey, water, sugar, lemon juice, and cinnamon in a saucepan.
11. Bring to a gentle boil, then simmer for 5 minutes.
12. Remove baklava from the oven and immediately pour the warm syrup evenly over it.
13. Let it cool completely to absorb the syrup before serving.