Directions
Finely chop the walnuts and pistachios (if using). Keep them ready in a bowl for layering later.
Melt the unsalted butter completely and prepare it for brushing between the phyllo layers.
Place one sheet of phyllo dough in a baking tray and brush it with melted butter. Repeat with multiple layers.
Spread a layer of chopped nuts evenly over the phyllo sheets.
Continue layering phyllo sheets (brushing each with butter) and nuts until all ingredients are used, finishing with phyllo on top.
Cut the layered pastry into diamond or square shapes using a sharp knife before baking.
Bake in a preheated oven at 160–180°C (320–350°F) until the top is golden and crisp.
In a pot, combine sugar, water, honey, and lemon juice. Boil until slightly thickened, then remove from heat.
Pour the hot syrup evenly over the hot baklava immediately after it comes out of the oven.
Let the baklava rest for several hours so it absorbs the syrup and fully sets before serving.