Finely crush the pistachios and biscuits and mix them together.

Melt the butter.

Cut the filo pastry into small 10x10 cm squares so that they fit perfectly into the pots.

In the pots, layer 5-7 pieces of filosheets followed by around a tablespoon of the pistachio-biscuit filling.

Repeat this process 2 more times so that you have 3 layers of pistachio-biscuit filling in total.

You can cut the last layers of filo pastry in a round shape for a more flawless finish.

Add around 30-35 g of butter in each pot, and cut each of the pots into 4 triangles, to ensure that the butter seeps through the filo layers.

Bake in the oven for 40 minutes at 160°C (fan).

For the honey syrup

Add all the ingrediens to your Le Creuset pot and bring it to a boil on medium to high heat.

Turn down the heat and let it simmer for 20 minutes in order for the syrup to infuse all the lemon.

Let it cool down to room temperature and pour it on top of the baklava pots that just came out of the oven.

Serve your delicious baklava pots with vanilla icecream and enjoy!