Baklava Recipe

In a large bowl, combine the chopped walnuts, chopped almonds, ground cinnamon, and granulated sugar. Mix well until all the ingredients are evenly distributed.

Preheat your oven to 350°F (175°C).

Unroll the phyllo dough and cover it with a damp cloth to prevent it from drying out.

Brush a 9x13 inch baking dish with melted butter. Place one sheet of phyllo dough in the dish and brush it with more melted butter. Repeat this process, layering and buttering each sheet, until you have about 8 sheets layered.

Spread a thin layer of the nut filling over the phyllo dough. Layer 3 more sheets of phyllo, brushing each with melted butter, then add another layer of filling. Repeat this process until all the filling is used, finishing with a top layer of phyllo (at least 8 sheets).

Using a sharp knife, cut the baklava into diamond or square shapes, cutting through all the layers.

Bake in the preheated oven for about 45-50 minutes, or until the top is golden brown and crisp.

While the baklava is baking, combine the water, granulated sugar, honey, vanilla extract, and lemon juice in a saucepan. Bring the mixture to a boil over medium heat.

Once boiling, reduce the heat and let it simmer for about 10 minutes. Remove from heat and let it cool slightly.

Once the baklava is done baking, remove it from the oven and immediately pour the syrup evenly over the hot baklava.

Allow the baklava to cool completely before serving, which will help the syrup soak in and enhance the flavor.