Turkish Pistachio Baklava

Crisp layers of buttered phyllo packed with pistachios and walnuts, soaked in a honey-lemon syrup.

• 450 g phyllo dough sheets, thawed
• 250 g unsalted butter, melted
• 2 cups shelled pistachios, finely chopped
• 1 cup walnuts, finely chopped
• 1 tsp ground cinnamon
• 1.5 cups granulated sugar
• 1 cup water
• 0.5 cup honey
• 1 tbsp lemon juice

Method

1. Preheat the oven to 175 C (350 F) and butter a 23×33 cm baking dish.
2. Mix the pistachios, walnuts, and cinnamon in a bowl.
3. Lay 8 phyllo sheets in the dish, brushing each with melted butter, then spread a third of the nut mixture over the top.
4. Repeat twice more with 4 buttered sheets and a third of the nuts each time, then finish with 8 buttered sheets on top.
5. Cut the baklava into diamonds with a sharp knife, cutting all the way to the bottom.
6. Bake 40-45 minutes until deep golden and crisp.
7. While it bakes, simmer the sugar, water, honey, and lemon juice for 10 minutes to make a syrup, then let it cool.
8. Pour the cooled syrup evenly over the hot baklava and let it rest at least 4 hours before serving.