SydEats Rating: 🤯 🤯 🤯 🤯 🤯

Ingredients

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 3 cups toasted walnut halves

 1 cup pistachios, shelled and roasted, plus 1/4 cup finely ground

 2 teaspoons ground cinnamon

 1 3/4 cups sugar

 pinch of salt

 1 lemon, zested

 1 teaspoon vanilla extract

 1/2 cup honey

 3 sticks unsalted butter, melted and cooled

 28 sheets phyllo dough

Recipe

1. Preheat the oven to 375°E
2. In a food processor, pulse the walnuts, 1 cup pistachios, cinnamon, ½ cup sugar, and a pinch of salt until finely ground. If you don’t have a food processor, chop the nuts by hand or put them in a ziplock bag and crush them with a pan.
3. In a medium saucepan, combine 1 cup water, 1¼ cups sugar, and the zest of 1 lemon and heat over medium-high heat. Bring to a boil, then reduce the heat to a low simmer and stir until the sugar has dissolved, about 2 minutes.
4. Remove from the heat and stir in the vanilla and honey until combined. Let cool while the baklava bakes.
5. Brush a 9×13-inch baking pan with butter. Carefully layer 7 phyllo sheets into the pan, brushing butter between each layer as you build. Sprinkle a third of the nut mixture over the top. Repeat two more times, then place 7 more phyllo sheets on top of the last layer of nut mixture, brushing butter between each layer.
6. Brush the top layer with a lot of butter (½ cup). Cut the baklava lengthwise three times to create four equal strips.
7. Then make diagonal cuts at a 45-degree angle about nine times, to create thirty-six diamond-shaped pieces.
8. Bake until deep golden brown, about 35 minutes. Remove from the oven and carefully pour the syrup over the baklava. Sprinkle with pistachio dust and let cool before serving.