• Thaw the phyllo by leaving it in the fridge overnight. Then at room temperature for 1 hour before using.

For The Syrup:

• In a medium-sized saucepan add all of the ingredients for the syrup.
• Heat over high heat and once it starts boiling reduce heat to medium and cook for 5 minutes without stirring. Then set aside to cool.

For The Filling:

• Blend almonds and walnuts in a food processor until finely chopped.
• Mix nuts in a bowl along with the remaining ingredients for the filling.

For The Baklava:

• Preheat oven to 170°C / 338°F using the oven's upper and lower heat function.
• Lay open the phyllo stack on your working surface and cover it with a tea towel (so it won't air-dry).
• With a pastry brush, brush an 11''x15''/ 26x36 cm baking pan with melted butter.
• NOTE: To create the base of the Baklava you will need 4 phyllo sheets. 2 to cover the pan lengthwise, and 2 to cover the pan widthwise. Each phyllo sheet should hang out of the pan a bit, in order to overlap it on top later on.
• Add the 4 phyllo's for the base in the pan as explained above and brush each one with butter.
• Sprinkle with 2-3 handfuls of the nut filling on top.
• Add next phyllo and fold all four sides inwards. Brush with butter.
• Add another phyllo and fold it exactly the same way. Grease with butter and add 2-3 more handfuls of filling.
• Repeat the process 2 more times.
• Add the last 2 phyllo sheets on top (if your stack had a few more phyllo's simply add them on top as well always brushed with butter).
• Overlap the excess phyllo (that hangs out of the pan) on top. Brush with the remaining butter.
• Cut the Baklava (all the way through to the bottom) into triangular pieces.
• Place the pan on the oven's lowest rack. Bake for about 1h and 20 minutes. Or until Baklava is deeply golden on top and very crispy.
• Once the Baklava is baked, ladle the cold syrup on top.
• Let Baklava reach room temperature before refrigerating.
• Refrigerate for at least 3-4 hours before serving.
• Serve with some extra honey or nuts on top.