Baklava

In a small saucepan, combine ½ cup granulated sugar, ½ cup water, 1 tbsp honey, 1 large strip lemon peel, 1 tsp lemon juice, and 1 pinch salt. Bring to a boil over high heat and cook until sugar dissolves, about 1-2 minutes, stirring occasionally. Transfer to a liquid measuring cup with a spout and set aside to cool.

In the bowl of a food processor, combine 4 oz toasted walnuts, 4 oz toasted pistachios, ¼ tsp cinnamon, ⅛ tsp cardamom, 1 tbsp granulated sugar, and 1 pinch salt. Pulse 10-12 times or until finely chopped and almost pasty.

Spray a Suvie pan with cooking spray. Cut phyllo into 8 ½" x 5 ½" rectangles. Place 1 sheet phyllo on to the bottom of the Suvie pan and brush with melted butter. Repeat layering and brushing until you have 7 layers, staggering each piece of phyllo to ensure the bottom of the pan is covered.

Spread half the nut mixture over the 7th layer of phyllo. Place a sheet of phyllo over the nut mixture and dab with butter. Repeat process so that you have 7 more layers of buttered phyllo.

Spread remaining nut mixture over the phyllo and repeat layering and brushing with butter (do not brush the top layer). Press down firmly, but gently on top of the baklava to compress slightly. Brush remaining butter over the surface.

Using a serrated knife with a pointed tip, cut diagonally into the baklava until you have 16 to 20 pieces. Place pan in bottom of Suvie, input settings, and cook now, rotating pan halfway through cooking. If top seems to be browning too quickly, cover pan with foil halfway through.

After cooking, remove from Suvie and pour cooled syrup evenly over the baklava, focusing on the slits cut into the phyllo. Set aside to cool for about 3 hours before serving.