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Cut the filo pastry in half and cover with a tea towel.
Crush the pistachios and add the icing sugar and mix well.
Melt the unsalted butter.
Take a sheet one at a time and brush with the melted butter then fold in half again.
Place the stick in the middle of the filo sheet and sprinkle about 1 tablespoon of the crushed pistachios onto the filo.
Fold and roll. Then scrunch the filo inwards very tightly but careful not to break it apart.
Place it onto your non stick tray and brush each baklava with more unsalted melted butter.
Repeat until all done, you should get 36-38 pieces of baklava.
Bake in the oven on 160c until golden, should take 20-25 minutes depending on your oven.
Once cooked take the tray out of the oven then immediately pour over the attar or honey straight on to the hot baklava.
Allow to completely cool before serving them.
To last fresh, pack them in an airtight container. They’ll be good for 3-5 days.