This recipe simplifies traditional baklava by using fewer phyllo layers and a straightforward assembly process. The key to success is working quickly with the phyllo to prevent it from drying out and ensuring your butter is melted but not too hot. Don't rush the cooling process - the resting time allows the flavors to meld beautifully.

1. Step 1: Preheat oven and prepare baking dish

   Preheat your oven to 350°F (175°C) and position a rack in the middle. Lightly brush a 9x13-inch baking dish with melted butter.

2. Step 2: Prepare nut filling

   In a food processor, pulse the pistachios and walnuts until coarsely chopped (not too fine - you want some texture). Transfer to a bowl and mix with cinnamon, cardamom, sugar, and salt.

3. Step 3: Prepare phyllo dough

   Unroll the phyllo dough and cover with a slightly damp kitchen towel to prevent it from drying out. Keep it covered whenever you're not actively working with a sheet.

4. Step 4: Layer bottom phyllo sheets

   Place one sheet of phyllo in the bottom of the prepared baking dish, allowing any excess to go up the sides. Brush lightly with melted butter. Repeat with 5 more sheets, brushing each with butter.

5. Step 5: Add first layer of nuts

   Sprinkle 1/3 of the nut mixture evenly over the phyllo layers. Top with 4 sheets of phyllo, brushing each with butter as you go.

6. Step 6: Continue layering nuts and phyllo

   Repeat the process: add another 1/3 of the nut mixture, then 4 more buttered phyllo sheets, then the final 1/3 of nuts.

7. Step 7: Complete the top layers

   Top with the remaining phyllo sheets (about 6), brushing each with butter, including the top sheet. Tuck in any overhanging edges.

8. Step 8: Cut baklava before baking

   Using a sharp knife, cut the unbaked baklava into diamond or square shapes, cutting all the way to the bottom of the dish. A traditional pattern is to cut diagonally across the pan, then across in parallel lines.

9. Step 9: Bake until golden

   Bake for 40-45 minutes, until the top is golden brown and crisp. If the top browns too quickly, cover loosely with foil.

10. Step 10: Prepare honey syrup

    While the baklava is baking, make the syrup. Combine honey, water, lemon juice, and orange blossom water (if using) in a saucepan. Bring to a simmer over medium heat, then reduce heat and simmer gently for 5 minutes. Remove from heat and let cool slightly.

11. Step 11: Add syrup to hot baklava

    When the baklava comes out of the oven, immediately pour the warm (not hot) syrup evenly over the hot baklava. You should hear it sizzle.

12. Step 12: Allow baklava to rest

    Let the baklava cool completely, uncovered, at room temperature for at least 4 hours or overnight to allow the syrup to be absorbed and the flavors to develop.

13. Step 13: Serve baklava

    Once completely cool, use a sharp knife to cut through the pre-cut lines again to ensure clean separation. Serve at room temperature, garnished with additional crushed pistachios if desired.

Store baklava in an airtight container at room temperature for up to 1 week. The flavor actually improves after the first day as the syrup continues to permeate the layers. For a variation, try using all pistachios or a mixture of pistachios, walnuts, and almonds.