Walnut & Pistachio Baklava

Ingredients
syrup..
2 cups sugar
1/2 cup honey
2 cinnamon sticks
2 tablespoons fresh lemon juice
baklava..
3 cups walnuts
3 cups pistachios
3/4 cup sugar
2 teaspoons lemon zest
1 teaspoon cinnamon 
1/2 cup dried apple, finely chopped
20 sheets phyllo pastry, thawed
1 1/2 cups butter, melted


To make syrup...
Combine all ingredients and 1 cup water in a medium saucepan. Bring to a boil over medium high heat. Stirring until sugar dissolves. Reduce heat to medium and simmer for about 15 minutes. Transfer to a bowl and cool completely. Can be made a day in advance.


To make baklava...
Preheat oven to 350 F (180C). Spread pistachios and walnuts on a baking sheet and toast nuts in oven for 5 minutes. Cool nuts, then transfer to a processor. Add sugar, lemon zest, and cinnamon turn processor on and blend until nuts are ground to a medium fine texture. Transfer nut mixture to a large bowl and stir in chopped dried apples.
Place phyllo sheet stack on a work surface and cover with a damp cloth. Brush metal baking pan with melted butter. Arrange 1 phyllo sheet in pan, brush over melted butter. Repeat staking and buttering until you have a total of 10 layers. Spread 1/3 of nut mixture over phyllo in pan leaving 1/2 inch from the edge. Repeat layering 2 more times and 1/3 remaining nut mixture each time. To with 10 more layers of phyllo dough. Using a sharp knife, cut through top phyllo layers to create equal squares of desired size. Bake in oven for about 45 minutes, or until phyllo is golden. 
Gradually spoon cold syrup over hot baklava. Cool to room temperature. Serve!