Rolled pistachio and walnut baklava

Put the sugar in a pot on medium high heat, add the water and the lemon juice.

Heat undisturbed to a boil, skim any foam, and swirl rather than stir if the sugar has not dissolved.

Once dissolved add the cinnamon, turn to low and simmer 10 minutes until slightly thickened, then cool.

Clarify the butter: melt completely on high heat, boil a minute or two to separate the fat, pour off into a jug leaving the white milk solids behind.

Let it sit about half an hour and pour off again to remove further settled solids.

Mince the walnuts by rocking a knife over them until they are about the size of couscous grains or slightly bigger.

Mince the pistachios the same way, working through a small handful at a time.

Butter the base and walls of the baking dish generously.

Laminate the filo: cut a sheet in half, brush one half all over with clarified butter including edges and corners, lay the second half on top, push out air bubbles.

Rotate the laminated sheet sideways, brush with butter again and sprinkle the nut filling over the upper three quarters, keeping the lower quarter clean.

Lay the rod at the bottom edge, fold the filo over it and roll forward with light even pressure in a straight line, tightening at the end.

Scrunch: loosen the roll on the rod, grip both ends and push them toward each other until compressed to about two-thirds of the original length, working the centre too.

Slide the roll off the rod into the buttered dish, excess pastry piled to one side. Repeat until the dish is full.

Trim off extra pastry to prevent burning, cut about one centimetre in from each side, then divide the remaining width into three or four equal columns.

Brush a final coat of butter over the top.

Bake at 160 degrees celsius or 320 degrees fahrenheit for one hour until golden on top.

Pour at least three quarters of the syrup evenly over the baklava as soon as it comes out; it should sizzle. Reserve the rest for serving.

Cool at least half an hour before handling; they taste best after resting at least 12 hours.

Grind extra pistachios to a powder and lay a line of it across each column.