Preparation Steps

• In a medium bowl, combine the nut mixture ingredients: 1 cup of finely chopped walnuts or pistachios, ½ cup of granulated sugar, and 1 teaspoon of ground cinnamon. Mix thoroughly and set aside.
• Preheat your oven to 350°F (175°C) and coat the bottom and sides of a baking dish with melted butter.
• Layer half of the phyllo sheets in the buttered dish, brushing each with melted butter before adding the next. Aim for at least 6-8 layers.
• Sprinkle a generous layer of the nut mixture over the phyllo layers, ensuring it is evenly distributed. Continue layering with the remaining phyllo sheets, brushing each with melted butter.
• Using a sharp knife, gently slice through all layers to create a circular wreath shape, making sure not to cut all the way through the bottom. Bake for 25-30 minutes until golden brown.
• Combine the honey syrup ingredients in a saucepan over medium heat, stir until simmering, and let reduce for 5-7 minutes. Remove from heat and cool slightly.
• In another saucepan, heat the milk and ¼ cup of sugar until warmed. In a separate bowl, whisk together the egg yolks, cornstarch, and vanilla extract until smooth. Gradually stir the warm milk into egg mixture.
• Return the mixture to heat and stir continuously until thickened, about 5-10 minutes.
• Once baked, pour the honey syrup evenly over the hot baklava and let soak for about 20 minutes.
• After soaking, pour the custard into the center and dust with powdered sugar. Cut into pieces to serve.