Homemade Baklava

Ingr:
1 cup of unsalted sweet butter
24 sheets of filo pastry
2 cups of chopped walnuts
1/2 cup of chopped pistachio nuts
3 tbsp of granulated sugar
1 tbsp rose water
Ground pistachio for topping

Syrup:
1/2 cup sugar
1/2 cup honey
1 cup of water
2 tbsp of lemon juice
1 tbsp of rose water

Prepare syrup first. Put all ingredients in a small pan, stir until  sugar is dissolved. Turn to medium high temperature, stirring until the syrup is no longer watery-- around 5 minutes, put aside to cool.. To prepare the phyllo sheets, melt the butter in the microwave. Brush the bottom of the baking pan with butter. Lay the first sheet of filo pastry flat, and brush with butter. Do the same with all 12 sheets. Put the baking pan aside.   Wash the pistachios and walnuts, put in blender, add sugar, rose water and blend until fine. Spread 1/2 of the nuts evenly on top 1/3 of the filo pastry sheets and cover with the second 1/3 of the filo pastry sheets, brushing each one with butter. Repeat with the  second half of nut mixture. Brush the last 1/3 phyllo sheets with water before you butter them.
Cut the pastry with a sharp knife-in a diamond shape, or any shape of your choice, bake in preheated oven at 350 degrees for 15 minutes or until golden brown.  Remove from oven and pour syrup over it while it is hot, sprinkle with ground pistachios and serve cold.