# Components:
→ Nuts Filling
01 - 1 1/2 cups finely chopped walnuts
02 - 1 cup finely chopped pistachios
03 - 1/2 cup finely chopped almonds
04 - 1/2 cup granulated sugar
05 - 1 teaspoon ground cinnamon
→ Phyllo & Butter
06 - 1 pound phyllo dough, thawed
07 - 1 cup unsalted butter, melted
→ Honey Syrup
08 - 1 cup honey
09 - 1 cup water
10 - 1 cup granulated sugar
11 - 1 tablespoon lemon juice
12 - 1 strip lemon zest
13 - 1 cinnamon stick
# Directions:
01 - Preheat the oven to 350°F. Butter a 9x13 inch baking dish to prevent sticking.
02 - In a bowl, mix walnuts, pistachios, almonds, 1/2 cup sugar, and ground cinnamon. Set aside.
03 - Unroll phyllo dough and cover with a damp towel to keep moist while layering.
04 - Place one sheet of phyllo in the dish and brush with melted butter. Repeat twice to layer eight sheets, buttering each.
05 - Evenly sprinkle one third of the nut mixture over the layered phyllo sheets.
06 - Add and butter five more phyllo sheets over the nuts.
07 - Sprinkle the second third of the nut mixture evenly over the phyllo.
08 - Place and butter five more phyllo sheets atop the nuts.
09 - Sprinkle the last third of the nut mixture over the phyllo layers.
10 - Cover the assembled nuts with about 8 to 10 remaining phyllo sheets, brushing each sheet with melted butter.
11 - Using a sharp knife, carefully cut the layered pastry into diamond or square shapes before baking.
12 - Bake in the preheated oven for 45 minutes until the pastry turns golden brown and crisp.
13 - In a saucepan, combine honey, water, sugar, lemon juice, lemon zest, and cinnamon stick. Bring to a boil, reduce heat, and simmer for 10 minutes. Remove zest and cinnamon stick and let cool slightly.
14 - Immediately upon removal from the oven, slowly drizzle the warm syrup evenly over the hot pastry layers.
15 - Allow the dish to cool completely for at least four hours at room temperature to let the syrup soak before serving.
