Homemade Pistachio and Almond Baklava

Steps

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1. 1
   Combine melted butter and oil in a saucepan, stir well, and let cool before transferring to a bowl.
   ▶ ≈0:00
2. 2
   Roughly chop pistachios without grinding them to powder, place in a bowl, and mix with orange blossom water, sugar, and melted butter.
   ▶ ≈0:24
3. 3
   Roughly chop almonds without grinding to powder, place in a bowl, and mix with cinnamon, orange blossom water, sugar, and melted butter.
   ▶ ≈1:00
4. 4
   Prepare two 20 cm moulds, brush thoroughly with the butter-oil mixture, and cut the phyllo dough to fit exactly.
   ▶ ≈1:47
5. 5
   Place the first layer of phyllo dough and brush with the butter-oil mixture. Repeat, layering and brushing 10 sheets total.
   ▶ ≈2:21
6. 6
   Evenly spread the almond filling, then layer and brush 10 more sheets of phyllo. (Repeat the same process for the pistachio version.)
   ▶ ≈2:54
7. 7
   Carefully cut into 16 pieces without disturbing the layers, trim excess edges, and place an almond on each piece for garnish.
   ▶ ≈3:36
8. 8
   Bake in a preheated 180°C oven for 45 minutes until golden and crispy.
   ▶ ≈4:08
9. 9
   For the pistachio version, prepare lemon syrup by mixing sugar, lemon juice, and water. Bring to a boil to dissolve the sugar, then cool slightly.
   ▶ ≈4:25
10. 10
    For the almond version, warm the honey to make it pourable.
    ▶ ≈4:54
11. 11
    Immediately after baking, soak the baklava: drizzle pistachio version with lemon syrup and sprinkle with ground pistachios; drizzle almond version with honey. Wait a few hours for the pastry to absorb the liquid before serving.
    ▶ ≈5:06