Prepare the Syrup:

1. Combine Ingredients: In a saucepan, combine sugar, water, and honey. Bring to a boil over medium heat, stirring until the sugar dissolves.
2. Simmer: Reduce the heat and let it simmer for 10-12 minutes.
3. Add Flavor: Stir in lemon juice and rosewater (if using). Remove from heat and let cool completely.

Prepare the Baklava Layers:

4. Preheat the Oven: Preheat your oven to 350°F (175°C).
5. Butter the Pan: Brush a 9×13-inch baking pan with melted butter.
6. Layer the Phyllo Dough: Place one sheet of phyllo dough in the pan and brush lightly with melted butter. Repeat until you have 10 layers.
7. Add Pistachios: Sprinkle a layer of ground pistachios over the phyllo.
8. Continue Layering: Add 8-10 more layers of phyllo, brushing each with butter, then another layer of pistachios. Repeat until all pistachios are used, finishing with 8-10 layers of phyllo on top.

Cut and Bake:

9. Score the Baklava: Using a sharp knife, cut the baklava into diamond or square shapes. Be careful not to press too hard to avoid shifting the layers.
10. Bake: Bake in the preheated oven for 45-50 minutes, or until golden brown and crispy.

Add the Syrup:

11. Pour the Syrup: As soon as the baklava comes out of the oven, pour the cooled syrup evenly over the hot baklava.
12. Cool: Allow the baklava to cool completely, letting the syrup soak into the layers.

Garnish and Serve:

13. Garnish: Sprinkle additional chopped pistachios on top for decoration.
14. Serve: Serve at room temperature for the best texture and flavor.