Ingredients:

  • 1 package (16 oz) phyllo dough, thawed
  • 2 cups chopped walnuts
  • 1 cup chopped pistachios
  • 1 cup unsalted butter, melted
  • 1 teaspoon ground cinnamon
  • 1 cup granulated sugar
  • 1 cup water
  • 1 cup honey
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice

Instructions:

  1. In a large mixing bowl, combine the chopped walnuts, chopped pistachios, and ground cinnamon. Set aside.
  2. Carefully unroll the thawed phyllo dough. Cover it with a damp kitchen towel to prevent it from drying out.
  3. Preheat your oven to 350°F (175°C). Brush a 9x13 inch baking dish with melted butter.
  4. Place one sheet of phyllo in the dish and brush it with melted butter. Repeat this step with about 7 sheets, layering and buttering each one.
  5. Spread a thin layer of the nut mixture (about 1/4 of the total) over the phyllo.
  6. Layer 3 more sheets of phyllo, buttering each sheet, then add another layer of nuts. Repeat this process for a total of 4 nut layers, finishing with at least 8 layers of phyllo on top.
  7. After completing the layers, use a sharp knife to cut the baklava into diamond or square shapes.
  8. Bake in the preheated oven for 45-50 minutes or until the top is golden brown and crispy.
  9. While the baklava is baking, combine the sugar, water, honey, vanilla extract, and lemon juice in a saucepan. Bring to a boil over medium heat, stirring occasionally until the sugar dissolves.
  10. Reduce the heat and let it simmer for about 10-15 minutes, then remove from heat to cool slightly.
  11. Once you take the baklava out from the oven, immediately pour the cooled syrup evenly over the hot baklava.
  12. Let the baklava cool completely at room temperature for a few hours; this allows the syrup to soak in and the flavours to meld.