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Nuts, sugar, cinnamon, and honey filo



cup crushed pistachios
cup crushed walnuts
cup crushed almonds
cup crushed pecans
cup honey
3 Tbsp melted fresh butter
2 Tbsp extra virgin olive oil
1 Tsp cinnamon
1 cup filtered water
1 cup sugar
3 Tbsp freshly squeezed lemon juice
12 sheets of filo pastry


  1. Roast almonds, pistachios, pecans and walnuts for 5 minutes.
  2. Add honey and cinnamon, mix well and put it aside in a bowl.
  3. Preparing the syrup - Heat the water, sugar and lemon juice until they boil. Mix in the syrup, let it cook on a low fire for 3 minutes and then turn off the fire (for best result leave syrup to cool for at least 2 hours).
  4. Put 1 thin layer of the pastry in the baking tray and coat it with butter. Then add 5 more layers of pastry coated with butter.
  5. Put the pre-prepared filling on the pastry layers and gently put pressure on top.
  6. Add 6 more layers brushed with butter on top.
  7. Before baking, cut the baklava into squares, then bake it for 20 minutes at 180 celsius until it gets a golden color.
  8. Spread syrup on top.

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