Filling:

1. Roast the almonds and pistachios in a preheated oven at 347°F / 150°C for 15 minutes and then let them cool down a bit.
2. Mix the nuts in a food processor until you have a powder with a few small pieces left.
3. Mix the mixed nuts with the brown sugar in a large bowl, add the orange blossom water and mix again until the mixture is slightly moist. Set aside at room temperature.

Syrup: 

1. In a saucepan place the honey with the water, lemon juice and lemon zest and heat over medium heat for 5 minutes then set aside.

 

Baklava Assembly:

1. Prepare 20 sheets of filo dough, cutting them slightly larger than the size of the pan for easier assembly.
2. Start by greasing the bottom of the pan with melted butter, then place the first layer of filo dough and spread with your hands the sheet in the bottom of the pan, avoiding air bubbles.
3. Brush this first layer of dough with melted butter and repeat this step until you reach the 10th layer of dough.
4. Pour all the filling on the 10th layer of dough greased with melted butter and press with the bottom of a glass or the back of a tablespoon until you have a smooth layer.
5. Apply a light layer of melted butter on the filling, then cover with another sheet of dough and repeat for all the other sheets of dough, applying melted butter between each sheet with the brush.
6. Cut out the dough with a sharp knife, making sure to make clean and precise cuts.

Baking :

1. 
   Preheat the oven to 350°F / 180°C and bake the pan with the baklava for about 40 - 50 minutes until they are golden brown on top.
2. As soon as the baklava comes out of the oven, pour the syrup over the baklava, cover with a cloth and leave to stand overnight at room temperature.
3. The next day, carefully remove each piece one by one and place on a plate or in mini paper cups.
4. Decorate the top with a small amount of crushed pistachio.