Het the oven to 180C (160C fan), Gas 4. Grease a 18 x 28 (7 x11inch) tin.
Put the walnuts into a processor with the pistachios, 75g (3oz) of the sugar and the cinnamon. Blend until the nuts are finely chopped.
Take 1 sheet of filo pastry, brush with butter and fold in half to fit in the base of the tin. Repeat twice.
Spread over half the nuts, layer up another 3 buttered sheets of filo pastry.
Spoon on the rest of the nuts, then top with 4 more buttered sheets of filo pastry.
Score a diamond pattern over the top of the pastry.
Bake for about 40 minutes until baklava is golden and crisp.
Warm the honey with the juice of 1/2 lemon and pour over the warm pastry.
Cool and cut into diamond shapes.
Instead of the honey you can boil together sugar, water and vanilla to make a sugar syrup to drizzle over the pastry after baking.
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