½ cup crushed pistachios
½ cup crushed walnuts
½ cup crushed almonds
½ cup crushed pecans
½ 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
Roast almonds, pistachios, pecans and walnuts for 5
Add honey and cinnamon, mix well and put it aside in a bowl.
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).
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.
Put the pre-prepared filling on the pastry layers and
gently put pressure on top.
Add 6 more layers brushed with butter on top.
Before baking, cut the baklava into squares, then
bake it for 20 minutes at 180 celsius until it gets a golden color.