# What You'll Need:
→ Nuts Filling
01 - 1 1/2 cups chopped walnuts
02 - 1 cup chopped pistachios
03 - 1/2 cup chopped almonds
04 - 1/2 cup granulated sugar
05 - 1 teaspoon ground cinnamon
→ Phyllo & Butter
06 - 1 pound thawed phyllo dough
07 - 1 cup unsalted butter, melted
→ Honey Syrup
08 - 1 cup honey
09 - 1 cup water
10 - 1 cup granulated sugar
11 - 1 tablespoon lemon juice
12 - 1 strip lemon zest
13 - 1 cinnamon stick
# How-To Steps:
01 - Preheat oven to 350°F and butter a 9x13 inch baking dish.
02 - Combine walnuts, pistachios, almonds, 1/2 cup sugar, and cinnamon in a bowl. Set aside.
03 - Unroll phyllo and cover with a damp towel to prevent drying.
04 - Place one sheet of phyllo in the dish and brush with melted butter; repeat for a total of 8 sheets, buttering each layer.
05 - Sprinkle one third of the nut mixture evenly over phyllo layers.
06 - Layer 5 phyllo sheets, brushing each with butter. Top with another third of the nut mixture.
07 - Repeat layering 5 more phyllo sheets with butter, then sprinkle remaining nuts evenly.
08 - Cover with remaining 8 to 10 phyllo sheets, buttering each layer.
09 - Using a sharp knife, cut into diamond or square shapes before baking.
10 - Bake for 45 minutes until golden and crisp.
11 - Combine honey, water, sugar, lemon juice, lemon zest, and cinnamon stick in a saucepan; bring to boil, simmer 10 minutes, then remove zest and cinnamon.
12 - Immediately pour warm syrup evenly over hot baklava after baking.
13 - Allow baklava to cool completely for at least 4 hours to absorb syrup before serving.
