Ingredients:
* 455 g chopped mixed nuts
* 2 g ground cinnamon
* 448 g phyllo dough
* 225 g butter, melted
* 200 g white sugar
* 235 ml water
* 120 ml honey
* 5 ml vanilla extract
* 2 g grated lemon zest
* 1 thinly sliced lemon seedless
Method:
1. Preheat oven to 350 degrees F (175 degrees C). Butter a square baking dish.
2. Toss together cinnamon and nuts. Unroll phyllo and cut whole stack in half to fit the dish. Cover phyllo with a damp cloth while assembling the baklava, to keep it from drying out.
3. Place two sheets of phyllo in the bottom of the prepared dish. Brush generously with butter. Sprinkle 2 to 3 tablespoons of the nut mixture on top. Repeat layers until all ingredients are used, ending with about 6 sheets of phyllo. Using a sharp knife, cut baklava (all the way through to the bottom of the dish) into four long rows, then (nine times) diagonally to make 36 diamond shapes.
4. Bake in preheated oven 50 minutes, until golden and crisp.
5. While baklava is baking, combine sugar and water in a small saucepan over medium heat and bring to a boil. Stir in honey, vanilla and lemon, reduce heat and simmer 20 minutes.
6. Remove the baklava from the oven and immediately spoon the syrup over it. Store in a fridge for a day before serving.
Note: There are many types of baklava, this one is rich and juicy. Serve with a cup of strong coffee or a dollop of cream / yoghurt.
