Instructions

1. Preheat the oven to 350\u00b0F (175\u00b0C).
2. In a bowl, combine the finely chopped pistachios, granulated sugar, and ground cinnamon. Set aside.
3. Unroll the phyllo dough and cover it with a damp cloth to prevent it from drying out.
4. Take one sheet of phyllo dough and brush it lightly with melted butter. Place another sheet on top and brush it again with butter.
5. Sprinkle a generous amount of the pistachio mixture along one end of the phyllo dough, leaving about an inch border.
6. Roll the phyllo tightly over the pistachios to form a log. Place the rolled baklava seam-side down on a greased baking sheet.
7. Repeat the process with the remaining phyllo sheets and pistachio mixture, placing the rolls on the baking sheet with some space in between.
8. Using a sharp knife, cut each roll into 2-inch pieces.
9. Bake in the preheated oven for 30-35 minutes or until golden brown and crisp.
10. While the baklava is baking, make the syrup. In a saucepan, combine the water, honey, vanilla extract, and lemon juice. Bring to a boil, then reduce the heat and let it simmer for about 10 minutes.
11. Once the baklava is done baking, remove it from the oven and immediately pour the warm syrup over the hot baklava rolls.
12. Allow the baklava to cool completely before serving, allowing the syrup to soak in.