I started off by chopping 3 types of nut: walnuts, almonds and pistachios. I then layered a few sheets of filo pastry, brushing each layer with butter.
To make the filling I put sugar, lemon juice and honey on the stove in a pan until the sugar was dissolved. I then added the chopped nuts, some cinnamon and some lemon rind. After mixing these ingredients together the pastry was ready to fill. After I had filled the pastry I layered another few sheets of filo pastry brushed with butter. I then cut the baklava into pieces and baked for 35/40 minutes until golden brown.
Meanwhile, I had to make the syrup, as the baklava ideally has to soak over night in the syrup for it to release some truly delicious flavours. I filled a pan with honey, water, rose water and sugar. I boiled for a few minutes and then brought down the heat to simmer and allow the syrup to thicken slightly.
Once the syrup had cooled slightly, I poured it over the baklava and sprinkled some extra chopped pistachio nuts on top.
The next day, after leaving it over night to soak, the baklava was sweet and tasty. The perfect treat with a cup of tea after a big meal. My Yiayia (grandmother) would have been very proud.