Walnut and Pistachio Baklava

Ingredients

• 1.5 ounces apples dried diced finely
• 2  cinnamon sticks 
• 1.5 teaspoons ground cinnamon 
• 0.7 cup honey (preferably Greek)
• 2 tablespoons juice of lemon fresh
• 2 teaspoons lemon zest finely grated
• 17 sheets dough fresh frozen thawed
• 13 ounces pistachios raw unsalted
• 0.8 cup sugar 
• 1.5 cups butter unsalted melted (3 sticks)
• 10 ounces walnuts 

Equipment

• bowl
• frying pan
• baking sheet
• sauce pan
• oven
• knife
• plastic wrap
• baking pan
• kitchen towels

Directions

1. Combine all ingredients and 1 cup water in heavy medium saucepan. Bring to boil over medium-high heat, stirring until sugar dissolves. Reduce heat to medium and boil until syrup is reduced to generous 2 cups, about 15 minutes.
2. Transfer to bowl and cool completely. DO AHEAD: Can be made 1 day ahead. Cover and chill.
3. Position 1 rackin top third and 1 rack in bottom third of oven and preheat to 350°F.
4. Spread walnuts on large rimmed baking sheet.
5. Spread pistachios on another large rimmed baking sheet.
6. Place nuts in oven and toast 5 minutes. Cool nuts.
7. Transfer nuts to processor.
8. Add 3/4 cup sugar, lemon peel, and ground cinnamon. Using on/off turns, blend until nuts are ground to medium-fine texture.
9. Transfer nut mixture to large bowl; mix in dried apples.
10. Place phyllo sheet stack on work surface; cover with sheet of plastic wrap, then damp kitchen towel.
11. Brush 13 x 9 x 2-inch metal baking pan with some melted butter. Arrange 1 phyllo sheet in pan with half of phyllo sheet hanging over 1 long side.
12. Brush phyllo in pan with some melted butter. Fold overhang over to make two 12 x 8 1/2-inch layers.
13. Brush with some melted butter. Repeat stacking and buttering with 4 more phyllo sheets, making 10 layers total.
14. Spread 1/3 of nut mixture (generous 2 cups) over phyllo in pan to within 1/2 inch of edge. Repeat layering 2 more times with 5 phyllo sheets and 1/3 of remaining nut mixture each time. Top with 5 more folded phyllo sheets. Using sharp knife, cut through top phyllo layers lengthwise (do not cut through to bottom of pan) to make 4 strips, then cut phyllo crosswise to make 16 rectangles.
15. Bake until phyllo is golden, about 45 minutes.
16. Gradually spoon cold syrup over hot baklava. Cool to room temperature. DO AHEAD: Can be made 1 day ahead. Cover; let stand at room temperature.
17. Cut each baklava rectangle crosswise in half for total of 32 pieces.
18. Transfer baklava to platter and serve.