Sort ingredients
dandiwolff
QR Code
Listen
Pdf
Mix together walnuts, almonds, and cinnamon in a bowl. Set aside.
Use a baking sheet the size of the phyllo pastry. If not available, cut the entire stack of phyllo sheets to fit your pan, intermixing trimmings between layers and brushing with butter.
Generously grease the pan with butter. Lay 4 phyllo sheets on the bottom, brushing each with butter, then sprinkle nut mixture evenly.
Continue layering phyllo, buttering each layer and adding nut mixture every second couple of layers until used, finishing with 4 layers of phyllo on top.
Score the top into diamond or triangle shapes, brush with remaining butter, and sprinkle with a few drops of warm water to prevent curling.
Bake at 350°F for 30–40 minutes until golden brown.
Meanwhile, make the syrup by boiling sugar, water, and honey for 5 minutes; add lemon rind during boiling or stir in vanilla after removing from heat.
Pour hot syrup evenly over baklava immediately after baking and let cool completely.
Cut along scored lines, transfer to a serving dish, and store at room temperature uncovered for 1–2 weeks.