Almond & Walnut Baklava with Cinnamon Honey

1In a pot, bring all syrup ingredients to a boil. Let the mixture gently reduce for 5 minutes. Remove from heat and let cool.

2Place all filling ingredients in the bowl of a food processor and pulse until finely ground. Set aside.

3Brush the bottom of a 23 × 33 cm (9 × 13 in.) rectangular baking dish with melted butter.

4Fold a sheet of phyllo pastry in two and place in the bottom of the baking dish. Brush with melted butter.

5Repeat with 6 more sheets, brushing each sheet with melted butter.

6Add half of the filling and spread in an even layer. Press to flatten.

7Fold a sheet of phyllo pastry in two and place on top of the filling. Brush with melted butter.

8Repeat with 2 more phyllo sheets. Add remaining filling and spread in an even layer. Press to flatten.

9Fold a sheet of phyllo pastry in two and place on top of the filling. Brush with melted butter.

10Repeat with 6 more sheets, brushing each sheet with melted butter.

11Using a sharp knife, cut the baklava into servings in the pattern of your choice.

12Bake 55–60 minutes or until pastry is golden.

13Remove from oven. Let stand for 10 minutes.

14Pour syrup over baklava, making sure to fill every crevice.

15Let rest for 6–8 hours to let the liquid fully saturate the layers.

16Can be stored in an airtight container for 5–7 days.