Ingredients
Method
Step 1: Prepare the Nut Filling
- Chop the pistachios and walnuts, then mix them with cinnamon and lemon zest. Set aside.
Step 2: Get the Phyllo Ready
- Lay one sheet of phyllo dough flat. Brush it lightly with melted butter, then place another sheet on top and brush again. Keep the rest covered with a damp towel so they don’t dry out.
Step 3: Add the Filling and Roll
- Sprinkle a few tablespoons of the nut mixture over the buttered phyllo. Gently roll it up into a tight log. Cut the log into 2–3 inch pieces and place them seam-side down on a buttered baking dish.
Step 4: Bake the Rolls
- Brush the tops with more melted butter. Bake at 350°F (175°C) for 30–35 minutes, until they’re golden brown and crisp.
Step 5: Make the Syrup
- While the baklava bakes, combine water, sugar, and lemon peel in a saucepan. Simmer for about 10 minutes. Add honey and lemon juice, stir, and remove from heat.
Step 6: Pour the Syrup
- When the rolls come out of the oven, slowly pour the warm syrup over them while they’re still hot.
Step 7: Let Them Soak
- Allow the rolls to rest for at least 4–6 hours, or overnight, so they absorb the syrup fully.
Notes
- Always pour warm syrup over hot baklava—that’s the secret to keeping the rolls crisp.
- You can make these a day ahead; they actually taste even better the next day.
- Don’t grind the nuts too fine; tiny pieces give the best texture.
- These freeze beautifully before baking. Just thaw slightly before popping them into the oven.