1. While the knaffe is baking, make the syrup: add 3/4 cup water in a saucepan. Add one and 1/2 cup sugar and a pinch of saffron for color. Stir over medium heat until the mixture boils and the sugar dissolves.
2. Once boiling, turn down the heat and add juice of one lemon. Add a couple drops of rosewater to taste (use sparingly unless you really love this flavor).
3. Cool and place in the refrigerator. (The syrup may be prepared in advance.)
4. Remove syrup from refrigerator and use a ladle to pour cooled syrup generously over the top of the knaffe. If desired, roughly chop pistachio nuts in a food processor, and sprinkle on top to taste.
5. Slice and enjoy!
-Knaffe freezes beautifully! Best if frozen before the syrup is poured on. If doing it that way, pour hot syrup over the defrosted knaffe.
-For leftovers (on the off-chance there is anything left!), rewarm slightly before serving.