Baklava

Pulse walnuts, pistachios, sugar and cinnamon in a food processor to break up the nuts.

Melt the butter. Cut the phyllo sheets to fit the pan and brush the pan with a thin layer of butter.

Lay a phyllo sheet in the pan and lightly butter it; repeat six times.

Sprinkle half the nuts over, reaching all the edges. Top with a phyllo sheet and butter it.

Sprinkle on the remaining nuts to the edges, then layer seven more phyllo sheets on top, buttering each.

Cut diagonally with a sharp knife into a diamond pattern.

Bake in a preheated oven at 350F for 40 minutes, rotating the pan halfway so it browns evenly.

Let it cool for a bit.

For the syrup, combine water, sugar and honey in a saucepan and boil for ten minutes.

Pour the syrup over the whole baklava, seal airtight and let it sit overnight.