Sweet pastry layers with nuts, soaked in fragrant syrup

Preheat your oven to 160°C. Finely chop the mixed nuts and combine them with the ground cinnamon in a small bowl. Melt the unsalted butter in a saucepan over low heat.

Unroll the phyllo dough carefully. Brush the bottom of a 23x33 cm baking pan with melted butter. Place one sheet of phyllo in the pan, then brush lightly with butter. Repeat this process for half of the phyllo sheets, layering them one by one.

Evenly spread the nut mixture over the layered phyllo. Cover the nuts with another sheet of phyllo, brush with butter, and continue layering and buttering the remaining phyllo sheets until all are used.

Using a sharp knife, carefully cut the baklava into diamond or square shapes before baking. Be sure to cut all the way through the layers.

Bake for 45-50 minutes, or until the top is golden brown and crispy. While the baklava bakes, prepare the syrup.

For the syrup, combine sugar and water in a saucepan over medium heat. Stir until the sugar dissolves, then bring to a boil. Reduce heat and simmer for 10-15 minutes until slightly thickened. Remove from heat and stir in the lemon juice and orange blossom water.

Immediately after removing the baklava from the oven, pour the hot syrup evenly over the hot pastry. The baklava will sizzle and absorb the syrup.

Let the baklava cool completely at room temperature for several hours, or preferably overnight, before serving. This allows the syrup to fully penetrate and the layers to set.