Baklava with honey lemon syrup

Melt the butter over medium-low heat and keep it warm and melty, rewarming as needed so it brushes on thin.

Pulse the walnuts and pistachios until finely chopped, small pieces with some crunch, not a meal.

In a large bowl mix the nuts with the sugar and cinnamon.

Trim the thawed filo to the size of the pan with a sharp knife and keep it covered so it does not dry out, or under a very slightly damp towel.

Brush the pan with butter; lay 10 sheets of filo, brushing each with a thin layer of warm butter.

Sprinkle a little more than a cup of the nut mixture evenly over the base and shake to level.

Lay 6 more buttered sheets and add another third of the nut mixture, a cup and change; repeat with 6 more sheets and the rest of the nuts.

Finish with 10 buttered sheets and a final brushing of butter.

Score every two inches, then on an angle into diamonds; to freeze for later, score and then freeze.

Bake at 350 for about 50 minutes.

Syrup: combine the water, sugar and honey in a pot over medium-high heat, stirring occasionally; once it boils, watch it and reduce the heat if needed.

Zest and juice the lemon; take the syrup off the heat after 10 minutes and stir in the lemon juice and zest.

Pour the syrup over the baklava as soon as it comes out of the oven.