First, make the syrup. Combine all the syrup ingredients except the honey in a small saucepan and bring to a boil for just 2–3 minutes. Remove from heat, add the honey, stir gently, and set aside to cool.

Melt the butter in a small saucepan, but be careful not to let it boil.

Once melted, remove from heat and generously butter a baking pan (10x14–12x16 inches / 25x35–30x40 cm).

In a bowl, mix all the filling ingredients (walnuts, pistachios, almond flour, breadcrumbs, sugar, cinnamon, nutmeg, vanilla, zest or extract) until well combined. Divide the mixture into two bowls: leave 2/3 in the first bowl and place 1/3 in another bowl.

Open the package of phyllo dough—always keep it from drying out. Take the first sheet, lay it in the pan, and brush it well with butter (or gently brush with a pastry brush).

Repeat with the next 4 sheets (sheet, brush with butter—sheet, brush with butter).

After you have 5 sheets as the base in the pan, spread 2/3 of the filling evenly over the 5th sheet.

Continue with 3 more sheets (sheet, brush with butter, sheet, brush with butter), then spread the remaining filling over the 8th sheet.

Now is a good time to preheat your oven to 300°F (150°C).

Continue layering the remaining sheets the same way until you use them all, always brushing well with butter.

With a sharp knife, score (almost cut through) the baklava into pieces. If you have any butter left, pour it over the top after scoring.

Place the pan in the preheated oven and bake for 60 minutes (or longer if needed) until golden brown.

When ready, remove from the oven and immediately pour the lukewarm or cool syrup over the baklava.

For best results, make it in the evening and let it sit overnight before enjoying the first piece.

The photos are from a large pan (double the recipe).