1) Please ensure to defreeze the filo dough completely by keeping it outside for about an hour or so. Otherwise it will have too many cracks. Although not a big deal, but still it is much easier to work with solid sheets. Melt the butter on a low fire. I posted a picture of a tray I use for my Arabic sweets. It is around 40 cm in diameter (yes, we eat! a lot!). Those can be easily purchased in Dubai in stores like Kabayel Discount Center.
2) Prepare the filling: use grinder to grind nuts. Add 3 tablespoons of orange blossom water, 3 tablespoons of sugar, 1 tablespoon of water. Mix well. Your mixture should be like a thick paste.
3) Heat the oven to 160-165 degrees Celsius
4) Take one sheet of filo dough and butter it really generously. Cover it with another sheet of dough and batter it generously as well. The another sheet and another extra kilo for you (I mean butter it also:)) 3 sheets will be more than enough. Then check the photos below: put your paste same as in the pictures 1 cm from the edge. Don't be too generous or too shy about your paste-it needs to be something in the middle: not too thin, not too thick. Then wrap it once tightly and cut. Repeat the same with the paste until your sheet finishes. You can redo it all over again with other sheets (if you have a family of 20, triple the quantities in the ingredients section). Cut rolled dough into pieces same like shown in the photos. Don't be too afraid of the cracks-butter will magically "glue" them.
5) Brush generously your baking tray with butter (butter will become your best friend by the end of this recipe). Arrange your baklawa pieces close to each other. Before putting tray in the oven guess what? We brush our baklawa with butter again. I hope you didn't change your mind eating it... it's okaaaay.... we all gotta spoil ourselves sometimes! Put it in the oven for 35 minutes.
6) While baklawa is baking we need to grind pistachios same way we grinded almonds with walnuts and prepare the magic syrup. 3/4 cups of the water mix with 1 cup of brown sugar and bring it to boil. Make sure it doesn't boil for more than 10 minutes otherwise our syrup will become too thick. Approximately on the 8th or 9th minute add 2 teaspoons of orange blossom water and squeeze a quarter of lemon. on the 10th minute turn the fire off. Easy, right?
7) Take out baklawa after 35 minutes in the oven and straight away pour the syrup all over it (don't miss a piece), sprinkle with grinded pistachios and let it rest in a room temperature for about an hour.
P.S. I came to know that some restaurants use brown colorant in their syrup to give baklawa this brown color. Well, I don't! Don't ask why)
Ready to receive some complements from your mother-in-law? :)