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1
To make the syrup: Bring the sugar, honey, vanilla bean, and water to a boil in a saucepan over medium heat. Stirring occasionally, boil the mixture until it reduces to a slightly syrupy consistency, about 5 minutes. Stir in the lemon juice and orange flower water and set the syrup aside to cool. Remove the vanilla bean pod when cool.
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2
To make the baklava: Preheat oven to 350u00b0 F and butter a 9- by 13-inch baking pan. Trim the phyllo sheets so they will fit in the pan.
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3
In a food processor, coarsely grind the pistachios and walnuts. Add the sugar, spices, and a pinch of salt and pulse to combine.
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4
Line the pan with one sheet of phyllo dough and brush it with butter, repeat 5 more times. Sprinkle 1/3 of the nut mixture over the top. Top with 6 more sheets of buttered phyllo dough, followed by 1/3 of the nut mixture. Top with 8 sheets phyllo dough, buttering in between each layer. ((Your grand total of sheets: 6 + 6 + 6 + 8.) Brush the top of the phyllo with butter and trim any overhanging edges.
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5
Use a sharp knife to cut 6 lengthwise strips through the top layer of the dough. Slice each strip diagonally into about 6 diamond shapes.
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6
Bake the baklava until golden brown and crisp, 45 to 55 minutes. Remove the pan to a rack, and carefully cut through the scored lines. Pour the cooled syrup over the hot baklava. Let sit for a few hours before digging in. Sprinkle with additional chopped pistachios. Store covered, at room temperature for up to one week.
