Honey Walnut-Pistachio Baklava, 32 Pieces (16 Servings)

Thaw 450g phyllo per package directions, preheat the oven to 177°C (350°F), and prepare a 33×23cm pan.

Boil 240ml water, 340g honey and 100g sugar for ten minutes, stirring occasionally; add zest and juice of one lemon, then cool completely.

Finely chop 225g walnuts and 225g pistachios, mix with 50g sugar and 1 tsp cinnamon, and divide into three equal parts.

Trim phyllo to the pan size and cover unused sheets with a damp towel. Melt 170g unsalted butter.

Butter the pan base and sides, then layer ten phyllo sheets, brushing each sheet lightly with melted butter.

Sprinkle one-third of nuts, layer six buttered phyllo sheets, another third of nuts, six more buttered sheets, and the last third of nuts.

Layer the final ten phyllo sheets, buttering each, and brush butter on top. If the package has fewer sheets, distribute proportionally across layers.

Cut the pastry before baking into roughly 32 diamonds using straight 5cm strips and diagonal cuts with a sharp knife.

Bake on the middle rack at 177°C for about 50 minutes until deeply golden and crisp, watching color in the last ten minutes.

Immediately and carefully pour the completely cooled syrup over the hot baked baklava; beware hot-pan and syrup-splash burns.

Rest in a cool dry room for about six hours, then separate into 32 pieces. Serve two pieces each for 16 portions; cover leftovers loosely and avoid heat and humidity.