Star-shaped pistachio baklava

Bring the sugar, water and lemon juice to a boil in a saucepan.

Off the heat, stir in the Greek honey, rose water and vanilla extract. Set aside to cool completely.

Pulse the peeled pistachios in a food processor until very finely chopped, stopping before they become a powder.

Cut the filo into rounds the size of the pan with a sharp knife; keep the offcuts to layer through.

Grease the bottom and sides of the 10 inch round pan with melted butter.

Lay six to eight filo layers on the bottom without buttering between them, then two handfuls of ground pistachios.

Continue with two or three filo layers and a light sprinkle of nuts each time, using the offcuts in between, and finish with a thick layer of nuts and six or seven filo sheets on top.

Cut into four quarters, then slice each quadrant down the centre and twice more for five slices, and cut across each quadrant to form the star.

Drizzle a little butter over as the filo starts to dry, then pour all the remaining butter over the top.

Bake at 325F for an hour and 20 to an hour and 25 minutes, until beautifully golden and crisp all around.

Pour the cooled syrup over as soon as it comes out of the oven.

Let it sit five or six hours or overnight until the syrup is absorbed and it has cooled.

Serve as it is; the pistachio baklava needs no topping.