Baklava

Ingredients:

• 1 package (16oz/450g) phyllo dough, thawed
• 1 1/2 cups (225g) walnuts, finely chopped
• 1 1/2 cups (225g) pistachios, finely chopped
• 1 cup (200g) granulated sugar
• 1 teaspoon (5g) ground cinnamon
• 1 cup (230g) unsalted butter, melted
• 1 cup (240ml) water
• 1 cup (340g) honey
• 1 tablespoon (15ml) lemon juice
• 1 teaspoon (5ml) vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9x13 inch (23x33 cm) baking dish.
2. In a bowl, combine the walnuts, pistachios, sugar, and cinnamon. Set aside.
3. Unroll the phyllo dough and cover it with a damp cloth to prevent drying out.
4. Place one sheet of phyllo dough in the prepared baking dish and brush with melted butter. Repeat this step with 7 more sheets of phyllo, brushing each with butter.
5. Spread about 1/4 of the nut mixture over the phyllo layer.
6. Add another 8 sheets of phyllo, brushing each with butter. Repeat the layering process with the remaining nut mixture, finishing with a top layer of 8 sheets of phyllo brushed with butter.
7. Using a sharp knife, cut the baklava into diamond or square shapes, cutting all the way to the bottom of the dish.
8. Bake in the preheated oven for 45-50 minutes, or until the baklava is golden brown and crisp.
9. While the baklava is baking, combine water, honey, lemon juice, and vanilla extract in a saucepan. Bring to a boil, then reduce heat and simmer for 10 minutes.
10. Remove baklava from the oven and pour the honey syrup evenly over the hot baklava. Let cool completely before serving.

Notes:

Ensure the phyllo dough is fully thawed and kept covered with a damp cloth while working to prevent drying. Baklava can be stored at room temperature in an airtight container for up to 5 days. Serve with Turkish tea or coffee for an authentic experience.