Baklava

Ingredients

• 70 g Walnuts
• 6 pcs Phyllo Dough
• 30 g Pistachios
• 90 g Butter
• 80 ml Honey
• 50 g Sugar
• 1 pcs Lemon
• 1 tsp Cinnamon
• 80 ml Water
• 0.25 tsp Salt

Method

1. Combine {honey}, {sugar}, {water}, a strip of {lemon}, and {salt} in a small saucepan over medium heat. Simmer until slightly thickened and glossy, then cool fully so the hot pastry stays crisp when finished.
2. Pulse {walnuts} and {pistachios} with {cinnamon} and a pinch of {salt} until finely chopped but not pasty, leaving some texture for contrast.
3. Melt {butter} gently in a small saucepan over low heat until fully liquid and fragrant. Keep it warm for brushing so the {phyllo_dough} layers separate and bake up shattery.
4. Brush a small baking dish with {butter}. Lay in half the {phyllo_dough}, brushing each sheet with more {butter}. Scatter the nut mixture evenly, then cover with the remaining {phyllo_dough}, again brushing each sheet. Press gently and cut into diamonds before baking for clean layers.
5. Bake the assembled pastry in a moderate oven until deeply golden, crisp, and nutty smelling, rotating once for even color.
6. Pour the cooled syrup slowly over the hot baklava so it crackles on contact. Let it rest until the layers absorb the syrup but keep their crisp edges, then serve.