Baklava with pistachios and walnuts

Ingredients:

Baklava

• 1 package (450 g) of filo dough
• 340 g unsalted butter, melted

Simple honey-citrus syrup

• 1.5 cups granulated sugar
• 1 tbsp. honey
• 3/4 cup water
• 2 tablespoons freshly squeezed lemon juice
• 1 thick orange peel, 2.5 cm long.

Nut filling

• 1 cup pistachios
• 1 cup walnuts (halves and pieces)
• 1 cup crushed whole grain graham crackers
• 1 teaspoon ground cinnamon
• 1/4 teaspoon coarse salt

Preparation:

1. Preheat oven to 175°C.
2. Simple honey-citrus syrup:
   
   In a medium saucepan, combine the sugar, honey, water, and lemon juice. Bring to a gentle simmer over medium heat. Reduce the heat to low, add the orange peel, and continue to simmer, undisturbed, for about 15 minutes. Remove from heat to cool while you assemble the baklava. The syrup will thicken as it cools.
3. Nut filling:
   
   Place the pistachios and walnuts in a food processor and process until finely chopped (but not too fine). Transfer the nuts to a large bowl along with the crushed graham crackers, cinnamon, and salt and process until smooth.
4. Assembly:
   
   Grease a 9 x 13-inch (22 x 32 cm) baking pan with melted butter. Unfold the entire package of phyllo and cut the stack in half to fit the pan, or trim it. While working, cover the reserved phyllo sheets with waxed paper and a damp, clean kitchen towel. Place 1 sheet of phyllo in the bottom of the pan. Brush with butter, covering the entire surface, then place another sheet of phyllo on top.
5. Repeat the entire process until you have 10 buttered layers of phyllo. Add half of the nut mixture, spreading it evenly over the buttered surface of the dough, then press gently with your hands. Continue layering the phyllo sheets, brushing them with melted butter until you have 10 more buttered layers of dough.
6. Add the remaining nut mixture, then layer 10 more phyllo sheets, brushing each with butter. Brush the surface of the baklava with melted butter, then score the dough into diamonds 0.5 cm deep (4 lengthwise strips and diagonal strips to create diamonds).
7. Bake until the baklava is fluffy and golden, about 1 hour. Pour the cooled syrup over the top, allowing it to run into the slits. Let the baklava sit until the syrup is completely absorbed, at least 30 minutes. Cut into diamonds and serve. The baklava can be frozen.