You will need:
For the baklava
Baking tray - square shaped, perhaps 20cm and a few centimeters deeps
80g unsalted butter (melted)
270g packet filo pastry. You should have about 12 sheets in total; if it comes in the packet with 6 large sheets just cut them in half.
100g dessicated coconut, plus extra for sprinkling
100g unsalted pistachios, coarsley chopped or blended. The rougher the better so don't spend ages trying to get them evenly chopped!
1 1/2 teaspoon ground rose petals (available from Seasoned Pioneers, just grind the whole petals)
1/2 teaspoon ground cinnamon
1/2 teaspoon cardamon powder
1/4 teaspoon ground cloves
For the syrup
Juice of half a lemon
1 teaspoon green cardamon pods
1 cinnamon quill
2 tablespoons rose petals
Mix the pistachio, coconut, spices and sugar in a bowl
Butter the base of the tray and layer 4 of the 12 sheets (1/3 of them) onto the tray, brushing each individual sheet with melted butter before layering the next sheet on.
After layering 4 sheets, spread half of the coconut and pistachio mix onto the pastry evenly.
Spread the last of the nut mix and then layer the final 4 sheets of filo, brushing with butter a final time. Make sure the last few sheets drape slightly over the edge so that as you brush with butter the filling is completely sealed in.
Carefully carve the baklava into triangles and then bake in the oven for 20-30 minutes until golden brown.
When hot, turn off and allow the spices to steep into the syrup.