Preheat the oven to 180°C. Brush a 12-cup muffin pan with softened butter and set aside.
Place 1 phyllo baklava sheet on a working surface and brush the phyllo sheet evenly with melted butter.
Top the buttered phyllo sheet with 1 more sheet and brush with butter. Continue layering and brushing with the remaining 3 phyllo sheets.
Top with the sixth sheet, but do not butter that one. Cut the phyllo stack into 12 equal squares and carefully fit a square of phyllo into each buttered muffin cup.
Bake until crisp and golden in color. Pour scented simple syrup on top of each hot phyllo cup. Allow the cups to soak the syrup and cool until slightly warm.
Transfer baklava cups to a wire rack and allow any excess syrup to drip off.
Scoop Igloo Malai Kulfi into the cooled baklava cups, sprinkle some pistachios and serve. Yum!
