Make the syrup

• Combine the sugar, water and a squeeze of lemon in a saucepan.
• Boil until the sugar is fully dissolved.
• Set aside to cool completely.

Melt the butter with the oil

• Melt the butter with the sunflower oil.

Crush the nuts

• Mix the pistachios and walnuts in a food processor until finely crushed.

Layer the first phyllo sheets

• Layer phyllo sheets in the baking dish, brushing butter between each one.

Add the first nut layer

• Spread a thin layer of the crushed pistachios and walnuts over the phyllo.

Add the middle phyllo layers

• Layer more phyllo sheets on top, brushing butter between each one.

Add the remaining nuts

• Spread the rest of the crushed walnuts and pistachios evenly over the phyllo.

Top with the final phyllo layers

• Layer the remaining phyllo sheets, brushing butter between each one.
• Brush the last sheet with sunflower oil only, so it does not burn.

Cut the baklava

• Cut the baklava into squares or diamonds all the way through.

Bake

• Bake at 175 °C until golden brown on top.

Soak with the syrup

• Pour the cooled syrup over the baklava immediately out of the oven.
• Let it absorb before serving.