Ingredients:

200 g phyllo pastry ( sheets)

150 g melted butter

100 g ground  pistachios

100 g  ground pine nuts

Sugar syrup:

250 ml water

400 g sugar

juice of 2 lemons

Directions:

brush a curved and long  mould  ( such as a Swiss roll tin ) with melted butter, cut the phyllo pastry  and lay so that it is the size of the mold , covering it. Press gently and brush with butter, repeat this until u have 6 to 10 layers, but sprinkle with little of the  nuts every 3 layers, and then sprinkle a good amount of nuts on top of it and a little sugar, not forgetting to brush the top generously with butter, cut it into diamond shapes through the mold.

Bake in preheated oven at 200°C ( 400°F) until golden brown and crispy, while letting to cool prepare the syrup, put the water and sugar  into a pan  and bring to a boil, for 10 minutes without covering, it should become thick , add lemon juice and remove from heat, directly pour over baklava.