Handling filo dough requires a gentle touch. Make sure to keep the dough covered with a damp cloth to prevent it from drying out. Lay a sheet of filo dough in a baking dish, brushing it with melted butter. Repeat this process, layering multiple sheets until you have a solid base.

Joanna suggests using a mixture of walnuts and pistachios for a delightful contrast of flavors. Combine the finely chopped nuts with a dash of ground cinnamon. Sprinkle this mixture evenly over the filo layers.

Continue layering filo sheets and nut filling until you’ve used up all your ingredients. Before baking, carefully score the top layer into diamond or square shapes. This will make it easier to cut the baklava after baking. Pop the dish into the oven and let it bake until it turns golden brown and crispy.

While the baklava is baking, it’s time to prepare the honey syrup. In a saucepan, combine sugar, water, honey, and a squeeze of lemon juice. Bring the mixture to a gentle boil, then let it simmer until it thickens slightly. Once ready, remove it from the heat and let it cool.

Once the baklava is out of the oven and still hot, generously drizzle the honey syrup over the top. The heat of the baklava will help it absorb the syrup, infusing every layer with sweetness.