Christmas Baklava with Honey Lemon Syrup

Instructions

1. Preheat and Prep:
   Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking dish to prevent sticking and ensure clean slices.
2. Mix the Nuts:
   In a large mixing bowl, combine chopped pecans and walnuts with ground cinnamon. Toss to evenly coat and set aside.
3. Layer the Phyllo:
   Place two sheets of phyllo dough in the bottom of the prepared baking dish. Brush generously with melted butter. Sprinkle 2–3 tablespoons of the nut mixture evenly over the top.
4. Continue Layering:
   Repeat the layering process: two sheets of phyllo, butter, and nut mixture, until all the nuts are used. Finish with 6 layers of phyllo on top, brushing each layer with butter. If you have any butter remaining, brush it over the final top layer.
5. Cut Before Baking:
   Using a sharp knife, carefully cut the unbaked baklava into diamonds or squares. First, make 3–4 lengthwise cuts, then cut diagonally across to form diamond shapes. Cutting before baking allows the syrup to soak in better later.