Occelli® Butter Baklava

First, melt 200 g of Occelli® butter in a bain-marie. In the meantime, chop the pistachios and almonds.
Then add the cinnamon and 60 g of sugar to the chopped mixture, mixing everything well.

Now generously butter a baking pan and start assembling the baklava: place the first sheet of filo pastry on the pan (if necessary, cut it to match the size of the pan), then using a pastry brush brush it well with melted butter. Proceed in this way (overlapping layers of filo pastry and brushing each layer with butter) until you have used 7 sheets of pastry.

Once you get to the seventh sheet, sprinkle it with 1/3 of the dried fruit filling, sugar and cinnamon, distributing it evenly.
Then place another sheet of filo pastry on top of the filling and, after buttering it, spread another third of the filling on top. Repeat this operation a second time, using another sheet of pastry and the last third of the filling.
At this point, you have three sheets left: use them to close and complete the baklava, remembering to always butter each sheet before overlapping the next.
Bake the cake in a preheated oven at 180°C for 15-20 minutes.

Just before taking the baklava out of the oven, prepare the caramel. Squeeze and filter the lemon and orange juices and put them in a saucepan with 250 g of sugar. Cook everything over low heat, stirring with a wooden spoon: stop stirring as soon as the mixture starts to boil. Turn off the heat when the syrup starts to thicken and brown, being careful not to let it become too dark.
Once the cake is baked, pour the syrup over it and let it cool. Then cut the baklava into squares and serve!

To brush the filo pastry you can use, together with the Occelli® butter, a little honey. The pistachios can be replaced with walnuts (as is done in Türkiye).