Greek Phyllo Dough Baklava with Pistachios

Ingredients:

Baklava

• 450 g coarsely ground pistachios and/or walnuts, plus a little extra for garnish
• 1/2 tsp ground cinnamon or to taste
• 1 cup ground biscuits or breadcrumbs
• 450 g melted butter
• 16 sheets filo pastry, halved (thawed if frozen)

Syrup

• 3 tbsp. sugar
• 1 jar (170 - 225 g) honey
• 1 - 2 tablespoons fresh lemon juice

Preparation:

1. Position a rack in the lower third of the oven. Preheat oven to 180°C. Combine nuts, cinnamon, and graham cracker crumbs in a bowl.
   
   Grease a 23-33 cm baking dish with butter.
   
   Place 10 pieces of filo dough in the pan, brushing each one with butter before adding the next (keep the remaining dough under a damp towel). Sprinkle the dough with 1/4 of the nut mixture. Top with 4 pieces of filo dough, brushing each one with butter before adding the next. Sprinkle with another 1/4 of the nut mixture.
   
   Top with 4 more pieces of filo pastry, brushing each with butter, then top with the next 1/4 of the nut mixture, 4 more pieces of pastry, brushed with butter, and then the remaining nuts.
2. Place the remaining 10 sheets of phyllo on top of the nuts, brushing each with butter and then brushing the surface again with butter. Cut the baklava into strips about 4 cm wide. Then make diagonal cuts, about 4 cm apart, to create diamond shapes. Bake until golden brown, about 1 hour.
   
   Meanwhile, prepare the syrup: In a saucepan over medium heat, bring the sugar, honey, and 1.5 cups of water to a boil. Cook for 10-15 minutes. Add the lemon juice and cook for another 2 minutes, then let cool slightly.
   
   Pour the syrup over the warm baklava and let it soak, uncovered, for at least 6 hours or overnight. Garnish with nuts.