How to make
Shell the roasted, unsated pistachios. Chop them finely.
Chop the walnuts finely, as well and mix with the pistachios. Save a handful of pistachios to garnish before serving.
Grease the bottom and sides of a rectangular tray approximately 14x9″ (35x22 cm) in size. Lay one sheet of pastry, by tearing it in order to fit the tray. Brush the first filo layer with butter and sprinkle with the nut mix. Repeat, until using up all the ingredients. Brush the last layer with butter and cut it carefully into rombs.
Preheat the oven to 320°F (160°C) and bake the baklava for about 35-40 minutes, or to a golden brown crust. Turn off the oven and leave the baklava in for a few more minutes to dry up, remove from the oven and allow to cool. If you are patient enough, you can leave it overnight.
Prepare the sirup by bringing to a boil the water, sugar, lemon juice and orange zest.
Reduce the heat and simmer for 15 minutes, or until it starts to thicken. If the sirup is not enough you can add more water and sugar in the given proportions. We prefer it sirupy, so our sirup in usually more.
Remove the orange peels and pour the sirup over the baklava evenly. Set aside for a few hours, or even overnight, for the sirup to be absorbed.
Before serving sprinkle with chopped pistachios.
Enjoy!
