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Steps:
Take the nuts that you have, put them in a bowl, and then, mix them together. Add some ground cinnamon and then toss this until fully combined, then set it aside.
Get some butter and use it on a baking dish.
Take two sheets of your phyllo onto the bottom part of this, and then cover the top of this with a lot of melted butter
Put about 2.3 tablespoons of the nuts over the top of this, and then repeat this until all of the butter, the nuts and the phyllo is used for this.
Make sure that you end it with 6 layers of the phyllo over the top of this. If you have butter remaining, take it, and then brush it over the layer that’s over the top.
Using a knife which is super sharp, cut through every single layer, and then make sure to make about 3-4 slices along the length.
Then, take the same knife, and make some diagonal cuttings with this, making sure everything’s in a nice, diamond shape.
Bake this in an oven that’s sitting at 350 for a bit, at least 45 minutes or until the entire mixture is golden and crisp.
While this is baking, heat up the honey in a pan, and then, keep it near boiling, then add the lemon zest and the vanilla.
Once the baklava is finished, you then want to take the mixture of honey and the lemon zest, putting this right over the top of this.
Let the sauce immediately cover all of this, and then, let it sit there to cool until you can touch it. Slice with the same knife as before if they’re a little bit stuck, and then serve this immediately
Notes:
This is best made shortly before serving, since it does get hard or mushy in some cases, especially if you’re using a lot of sauce. Serve it immediately. If you have leftovers, put them in an airtight container. You don’t need to put these in the fridge if you don’t want to, and they’re usually better outside of the fridge.
