1. Using a fine grater, remove zest from half of the lemon; set zest aside.
2. Cut lemon in half; squeeze 2 tbsp. juice from zested half of lemon, reserving the other half for another use. Set juice aside.
3. In a food processor, combine 6 tbsp. butter with nuts, brown sugar, cinnamon and salt; pulse until filling is finely chopped.
4. In a small saucepan, combine white sugar and water; bring to a boil over medium-high heat, stirring and cooking until sugar dissolves (about 2 min.).
5. Remove sugar syrup from heat; stir in lemon zest and juice. Let stand for 15 min. 
6. Grease an 8" square metal baking pan with a bit of the remaining melted butter. 
7. Preheat oven to 350°.
8. On a clean work surface, lay 1 sheet of phyllo dough so the short side is closest to you. Brush the sheet thoroughly with butter; place the second sheet of phyllo on top of the first.
9. Brush the phyllo with butter and cover with the third sheet; brush the last phyllo sheet with butter.
10. Cut the phyllo stack in half lengthwise; cut both pieces crosswise into 5 equally sized rectangles.
11. Scoop 2 tbsp. nut filling along the long edge of each of the rectangle stacks.
12. Roll the phyllo around the filling into a cigar shape; place the rolls in the pan in a snug single layer.
13. Brush remaining melted butter over the top of the rolls; bake in the preheated 350° oven until golden-brown and crisp (about 35 min.).
14. Pour cooled syrup over baklava; cool to room temperature.
15. Flip cigars; let stand for 15 min. to allow syrup to redistribute.
16. Garnish with chopped pistachios.

Tasty Tip:

• We love this popular, sweet dessert with a small scoop of Kowalski's Signature Vanilla Bean Ice Cream.