# What You'll Need:
→ Nuts Filling
01 - 1 1/2 cups finely chopped walnuts
02 - 1 cup finely chopped pistachios
03 - 1/2 cup finely chopped almonds
04 - 1/2 cup granulated sugar
05 - 1 teaspoon ground cinnamon
→ Phyllo & Butter
06 - 1 pound phyllo dough, thawed
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
# Directions:
01 - Preheat oven to 350°F. Grease a 9x13 inch baking dish thoroughly with melted butter.
02 - Combine walnuts, pistachios, almonds, half cup sugar, and cinnamon in a mixing bowl. Set aside.
03 - Unroll phyllo dough and cover with a damp towel to prevent drying during assembly.
04 - Place one phyllo sheet into the dish and brush with melted butter. Repeat layering and buttering until 8 sheets are stacked.
05 - Evenly sprinkle one third of the nut mixture over the buttered phyllo layers.
06 - Layer 5 more buttered phyllo sheets over the nuts, then add the second third of the nut mixture.
07 - Place 5 additional buttered phyllo sheets, then scatter the remaining nut mixture evenly.
08 - Finish by layering and buttering the remaining 8 to 10 phyllo sheets on top.
09 - Using a sharp knife, cut the assembled layers into diamond or square shapes prior to baking.
10 - Bake at 350°F for 45 minutes or until the top is golden and crisp.
11 - While baking, combine honey, water, sugar, lemon juice, zest, and cinnamon stick in a saucepan. Bring to boil, then reduce heat and simmer 10 minutes. Remove zest and cinnamon stick and let cool slightly.
12 - Immediately after baking, pour the warm syrup slowly and evenly over the hot baklava to absorb.
13 - Allow the dessert to cool completely, letting syrup soak in for at least 4 hours prior to serving.
