Method

Make the syrup first so it cools completely before the baklava is done: combine sugar and water in a saucepan. Bring to a boil, stirring to dissolve the sugar. Add lemon juice and simmer 10 minutes. Remove from heat, add rose water and honey. Cool completely.
About 5 min
Melt butter. Mix chopped pistachios, walnuts and cinnamon together.
About 11 min
Butter a 33×23 cm baking pan. Lay 1 sheet of filo in the pan and brush generously with melted butter. Repeat, building up 20 layers, brushing each sheet with butter. The sheets will hang over the edges — this is fine.
About 11 min
Spread the entire nut mixture evenly over the filo stack. Then layer the remaining 20 sheets on top, again brushing each with butter. Trim any overhanging filo.
About 11 min
Using a very sharp knife, cut the baklava into diamond shapes (or squares) all the way through to the bottom. This must be done before baking, not after. Drizzle any remaining butter over the top.
About 11 min
Bake at 180°C/350°F for 35–40 minutes until golden and the top is deeply bronzed. Remove from the oven and immediately pour the cold syrup slowly all over the hot baklava — the hissing noise is correct. Let it soak at room temperature for at least 4 hours before serving.
About 3 min

Nutrition per serving (estimate)

Contains: dairy, nuts