Lätt Baklava

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1. 1
   Preheat the oven to 350° F.
2. 2
   Combine the walnuts and hazelnuts in a food processor and pulse until chopped. Add the chocolate, cinnamon, and salt. Pulse until well mixed.
3. 3
   Add the butter to a small pot set over medium heat. Allow the butter to brown lightly until it smells toasted, about 2-3 minutes. Remove from the heat.
4. 4
   Divide the phyllo sheets into 3 stacks (12 sheets per stack, but don't stress on it). Lay 1 stack flat in the bottom of a 9x13 inch baking dish. Evenly pour over 1/3 of the butter. Sprinkle over 1/2 of the nut mix, then layer with a second stack of phyllo. Pour over another 1/3 of the butter. Sprinkle over the remaining nuts, then add the final stack. Pour over the remaining butter.
5. 5
   Cut into the baklava lengthwise into 1 1/2 inch strips. Then make diagonal slices, 1 1/2 inches apart, to create a diamond pattern (see photo). Bake 40-45 minutes, until golden.
6. 6
   Meanwhile, combine the honey, vanilla, and 1/3 cup water in a medium pan. Bring to a boil, reduce the heat and simmer 5 minutes until thickened slightly. Pour the syrup over the warm baklava. Let soak for 2 hours or overnight. Enjoy!.