Bring the water and sugar to a boil in a small pot and let it simmer until slightly sticky. Stir in the honey and lemon juice, then turn off the flame. Allow the syrup to cool naturally; room-temperature syrup ensures the pastry stays crisp when poured over hot layers.

Preheat the oven to 170°C and butter your baking tray. Lay the first phyllo sheet, brush it thoroughly, and repeat for five more sheets. Spread half the cooled halwa in an even, thin layer. Add three buttered sheets on top. Spread the remaining halwa and finish with the last three sheets. Cut neatly into squares or diamonds before baking.

Slide the tray into the oven and let the pastry turn crisp and evenly golden. Do not rush this step; slow baking prevents pale or soggy centres. Once done, set the tray on a cooling rack to stop the base from steaming.

While the baklava is still hot, pour the completely cooled syrup along the cut lines. The contrast in temperature gives the layers a clean crack while helping them absorb flavour without collapsing.

Sprinkle finely chopped pistachios on top for colour and texture. Let the baklava rest for at least two hours before serving so the flavours settle and the layers firm up.