Crust, glaze, and syrup topping:
1-1/8 cup All purpose flour
1 stick Unsalted butter
1/8 cup Very cold water
1 tablespoon Crushed raw pistachios (for garnish)
1/2 cup Sugar (for syrup topping)
3/8 cups water (for syrup topping)
1 tablespoon Rose water (for syrup topping)
1/2 teaspoon Flour (for top glaze)
2 tablespoons Water (for top glaze)

Baklava Filling:
3 cups Almond meal/almond flour
1 cup Powdered sugar
1 teaspoon Ground cardamom
2 tablespoons Water
1/2 tablespoon Rose water