Ingredients:

1. For the Baklava:
   • 1 pack of phyllo dough (about 16-20 sheets)
   • 1 cup unsalted butter, melted
   • 2 cups mixed nuts (like pistachios, walnuts, almonds), finely chopped
   • 1 teaspoon ground cinnamon
2. For the Milk Mixture:
   • 2 cups milk
   • 1 cup sugar
   • 1 teaspoon vanilla extract
3. For the Syrup:
   • 1 cup water
   • 1 cup sugar
   • 1/2 lemon, juiced
4. Garnish:
   • Ground pistachios or walnuts

Instructions:

1. Prepare the Phyllo:
   • Preheat your oven to 350°F (175°C).
   • Brush a baking dish with some of the melted butter.
   • Place a sheet of phyllo in the dish, brush with butter, and repeat until you have about 8-10 layers.
2. Add the Filling:
   • Mix the chopped nuts with cinnamon.
   • Sprinkle half of the nut mixture over the layered phyllo.
3. More Layers:
   • Continue layering and buttering the remaining phyllo sheets over the nuts.
   • Once done, slice the baklava into diamond or square shapes.
4. Bake:
   • Bake for about 45-50 minutes, or until golden and crisp.
5. Prepare the Milk Mixture:
   • While the baklava is baking, heat milk, sugar, and vanilla in a saucepan until sugar dissolves. Keep warm.
6. Prepare the Syrup:
   • Simmer water, sugar, and lemon juice for about 10 minutes until it thickens slightly.
7. Assemble:
   • Once the baklava is out of the oven, pour the hot milk mixture over it evenly.
   • Then, drizzle the syrup over the baklava.
8. Rest:
   • Allow the baklava to cool and absorb the liquids for several hours, preferably overnight.
9. Garnish and Serve:
   • Sprinkle with ground pistachios or walnuts before serving.