Ingredients

• 1½ cups raw pistachios 
• 1½ cups raw walnuts
• 1 pound (about 20 sheets) frozen phyllo (13 × 18-inch sheets), thawed 
• 8 ounces (2 sticks) unsalted butter, melted 
• 1¼ cups (250g) granulated sugar 
• 1 cup water
• ½ cup honey
• ½ teaspoon kosher salt 
• 1 tablespoon rose water (optional) 
• 1 teaspoon finely grated lemon zest

Directions

Preheat the oven to 375°F.

In a food processor, combine the pistachios and walnuts together and pulse until fine crumbs form.

Open the stack of phyllo sheets on a cutting board and slice crosswise to create two equal stacks, each 9 by 13 inches. In a 9 by 13-inch baking dish (I prefer metal), place one stack of the phyllo sheets. Sprinkle the crushed pistachios and walnuts over the phyllo in an even layer, then top with the other stack of phyllo sheets.

With your sharpest knife, cut the phyllo into 6 rows lengthwise, and then into 8 columns crosswise on an angle to form diamonds, making sure you cut all the way to the bottom of the dish. Drizzle all of the melted butter on top, making sure to evenly coat all the phyllo.

Bake, rotating the pan halfway through the cooking time, for 40 to 45 minutes, until golden brown and crisp.

Meanwhile, in a medium saucepan, combine the sugar, water, honey, and salt over medium-high heat. Bring to a simmer and cook, stirring often and reducing the heat as needed to maintain a simmer, for 10 minutes. Remove from the heat and stir in the rose water, if using, and lemon zest, then set aside.

As soon as the baklava is baked, gently pour the syrup over it. Let cool completely, then cover and let rest at room temperature for at least 4 hours before serving. Store leftovers in an airtight container at room temperature or in the refrigerator for up to 5 days.