Baklava

Simmer sugar and water for 10 minutes. Stir in honey and lemon juice and leave to cool completely.

Mix walnuts, pistachios, sugar and cinnamon. Set aside 2 tablespoons of pistachio for the top if you like.

Heat the oven to 170 C. Brush a 23 x 33 cm pan with butter. Lay in 8 sheets of phyllo dough, brushing each with butter; keep the rest under a damp towel. Scatter a third of nut filling, add 4 buttered sheets, and repeat twice. Finish with 8 to 10 buttered sheets.

Cut layered baklava into 30 diamonds or squares with a sharp knife, all the way to the bottom, before baking.

Bake cut baklava until deep golden and crisp all the way through.

Pour honey syrup evenly over the hot baked baklava; it should sizzle. Leave uncovered for at least 6 hours so the syrup soaks in and the top stays crisp.