📖 Instructions

1. First things first, let’s get our oven preheated to 350°F (175°C). Trust me, a well-heated oven is key to getting those layers perfectly crisp.
2. Now, grab a small saucepan and let's make the lime syrup. Combine the sugar, water, lime juice, and lime zest in the saucepan. Bring it to a boil over medium heat, stirring occasionally until the sugar dissolves. Reduce the heat and let it simmer for about 5 minutes, or until it thickens slightly. Remove from heat and stir in the cilantro. Set aside to cool. Pro tip: the syrup should be nice and fragrant, like a summer day in a bottle.
3. Time to prep the nut mixture! In a food processor, pulse the pistachios, walnuts, and almonds until finely chopped. You don’t want a powder, just small pieces. Transfer the nut mixture to a bowl and stir in the sugar, lime zest, and a pinch of salt. The salt helps balance the sweetness. And honestly, if you are allergic to nuts, you can experiment with some seeds like pumpkin seeds.
4. Grab your melted butter – we’re talking unsalted, melted until it's liquid gold. Have it ready to go, because we’re about to assemble these beauties.
5. Lay one sheet of phyllo dough in your baking dish (or on your baking sheet, if you're keeping these separate). Brush it generously with melted butter. Repeat with 5 more sheets of phyllo, brushing each one with butter. This is where the flakiness comes from, so don’t skimp on the butter!
6. Sprinkle half of the nut mixture evenly over the phyllo layers. Then, layer 3 more sheets of phyllo, brushing each with butter as you go. Add the remaining nut mixture and top with the last 6 sheets of phyllo, again brushing each with butter. Make sure that each layer covers the nut mixture properly.
7. Using a sharp knife, cut the baklava into small squares or diamond shapes. Don’t be afraid to get creative with your shapes! Just make sure they’re all roughly the same size for even baking. If your knife isn't sharp enough, your layers can separate. And nobody wants that.
8. Bake in the preheated oven for 25-30 minutes, or until golden brown and crispy. Keep a close eye on them – they can go from golden to burnt pretty quickly!
9. Remove the baklava from the oven and immediately pour the cooled lime syrup evenly over the top. The syrup should sizzle and soak into all those delicious layers. Let it cool completely before serving. This allows the syrup to fully absorb, creating that perfect sticky-sweet texture.
10. Garnish with extra lime zest and chopped cilantro, if desired. These bites are best enjoyed within a few days, but let's be real, they probably won't last that long!