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1 pound (450g) phyllo dough (thin pastry sheets), thawed according to package instructions (usually overnight in the fridge)
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1.5 cups (approx. 175g) mixed nuts (walnuts, pistachios, or pecans—or a combination!)
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Tip: Walnuts and pecans give the classic flavor seen in the photo!
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1/2 cup (100g) granulated sugar (for the nut mixture)
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1 teaspoon ground cinnamon (for the nut mixture)
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1 cup (225g or 2 sticks) unsalted butter, clarified or melted
Step 1: Making the Aromatic Syrup
Since the syrup needs to be cold, it’s best to prepare it first.
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Combine: In a medium saucepan, combine the sugar, water, honey, lemon juice, cinnamon stick, and zest (if using).
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Dissolve: Bring the mixture to a boil over medium-high heat, stirring until the sugar dissolves. Once boiling, stop stirring.
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Simmer: Reduce the heat to low and let it gently simmer for 10-15 minutes. It should thicken slightly but remain pourable.
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Cool: Remove from heat, take out the cinnamon stick and zest, and transfer the syrup to a bowl. Allow it to cool completely at room temperature or chill in the refrigerator.
Page 2: 
Assembly: Layering the Magic
Step 2: Preparing the Nut Filling
The filling is the heart of the baklava, providing a delightful crunch and warmth.
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Chop: Roughly chop your chosen nuts (walnuts, pecans, or pistachios). You don’t want a fine powder, but rather a mix of coarse and fine pieces for texture. A food processor pulsed a few times works perfectly!
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Mix: In a small bowl, combine the chopped nuts with $1/2$ cup of sugar and 1 teaspoon of ground cinnamon. Stir well to ensure the spices and sugar are evenly distributed.
See more on the next page
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