Baklava

Instructions

1. 1

   Prepare the syrup first: In a medium saucepan, combine the sugar, water, honey, cinnamon stick, and lemon zest. Bring to a boil, then reduce heat and simmer for 10 minutes until slightly thickened. Remove from heat and let the syrup cool completely.

2. 2

   Preheat your oven to 325°F (165°C). Brush a 9x13 inch baking dish generously with melted butter. Keep the phyllo dough covered with a damp kitchen towel while working.

3. 3

   In a bowl, toss the finely chopped walnuts and pistachios together.

4. 4

   Place two sheets of phyllo dough in the baking dish and brush the top sheet lightly with melted butter. Repeat this until you have a base of 8 buttered sheets.

5. 5

   Sprinkle about 1/5 of the nut mixture evenly over the dough. Top with two more buttered sheets of phyllo. Repeat layering nuts and two buttered sheets until the nuts are gone.

6. 6

   Finish with a top layer of 8 buttered sheets. Using a very sharp knife, carefully cut the baklava all the way to the bottom into diamond shapes. Bake for 1 hour 15 minutes until deep golden and crisp. Immediately pour the cold syrup evenly over the hot baklava. Let it sit uncovered at room temperature for at least 6 hours before serving.