Baklava with walnuts and pistachios soaked in orange blossom syrup

Prepare the butter:
Let the butter melt and gently foam until it turns light in color and has a nutty aroma.
Make the nut filling:
Chop or grind the pistachios and walnuts finely.
Mix them with the cinnamon and a pinch of fleur de sel.

Working with phyllo dough:
Carefully roll out the phyllo sheets.
Place one sheet on your work surface and cover the remaining sheets with a damp towel to prevent drying out.
Brush the sheet with melted butter.

Rolling the Baklava:
Sprinkle a thin layer of the nut mixture over the phyllo dough.
Place a bamboo stick at the bottom of the dough and fold the dough over it.
Roll the dough tightly and push the sides slightly inward to create a wrinkled effect (watch an instructional video for this technique if needed).
Place the roll in the baking dish and repeat this process with the remaining sheets and nut filling.

Baking:
Preheat the oven to 150-160°C.
Bake the baklava for 35 minutes until they are beautifully golden brown.

Making the syrup:
Place the cane sugar (or honey), water, lemon zest, star anise, and cinnamon stick in a saucepan.
Bring to a boil and let simmer gently for 5 minutes.
At the end, add 1 to 2 tablespoons of orange blossom water and stir.

Finishing touches:
As soon as the baklava comes out of the oven, pour the warm syrup completely over it.
Sprinkle with extra finely chopped pistachios.