"Easy" Baklava

The title of the original recipe is Easy Baklava...and while it is perhaps slightly easier than my previous attempt, I didn't find it to be so much so that I'd vote my other recipe down over it.  It's a different mixture than the other one for the nut content and syrup, but the principles of how it is made are pretty much the same.  You still have to be careful to keep the phyllo dough covered, you still have to brush it with butter, etc.  I made this at Christmas time last year and we all enjoyed it a lot--hubby in particular :)  I would make it again for sure, partly because the main 'easier' part I enjoy is serving it up.  This recipe, you can 'grab and go'; my other one, not so much.  At any rate, it is a 9.5 out of 10...makes a ton, too!
**original recipe link is only accessible to subscribers of NY times cooking**
Link to original recipe: https://cooking.nytimes.com/recipes/1019783-easy-baklava

Ingredients:

For the syrup--

2 c. sugar
1 c. water
1/4 c. honey
1 strip (3") orange zest, cut with a veggie peeler
1 cardamom pod (I couldn't find mine, so I subbed ground and it was fine)

For the baklava--

6 T. unsalted butter, melted
6 T. neutral oil (I used canola)
8 oz. roasted peanuts
8 oz. pistachios
8 oz. walnuts
1/2 c. powdered sugar
1/8 tsp. ground cardamom
1/2 tsp. ground cinnamon
1 pkg (1 lb.) frozen phyllo dough, completely thawed according to package directions

Directions:

1. Make the syrup: Combine the syrup ingredients in a small saucepan.  Bring to a simmer, then keep simmering over low heat for 10 minutes.  Remove from heat and set aside to let cool.  (Original recipe indicated to refrigerate it at this point, but I forgot and it was just fine :))

2. Make the baklava: Line a baking sheet (or two, in my case) with parchment paper.  Combine melted butter and oil in a small bowl and set near where you will be constructing the baklava.

3. In a food processor, pulse all remaining ingredients except the phyllo, until mixture is almost pasty.

4. Lay 3 sheets of phyllo dough stacked on top of each other on counter or a cutting board, with a shorter side closest to you.  Cover all unused dough with a damp kitchen towel or it will dry out.

5. Very generously brush the top layer of phyllo dough with around 2 1/2 T. of the butter mixture, then cover the bottom third of the dough with around 1/5 of the nut mixture and pack it down.

6. Roll the 3 phyllo sheets together away from you, forming a compact log.  Lay seam side down on the parchment in the prepared pan.  Repeat procedure 4 more times, forming 5 rolls total.

7. Place pans with rolls in freezer for 10 minutes.  Meanwhile, heat oven to 350°F.

8. Remove from freezer.  Using a serrated knife, cut rolls into 1" slices.  Place slices cut side up and well spaced apart, back on the parchment on the baking sheet (shown is just 1 of the 2 sheets I had to use to hold them all).

9. Bake until golden brown, around 30 min..  Rotate the baking sheet halfway through baking.

10. Remove from oven, then transfer baklava to a large serving dish (I used my lasagna pan).  Discard the orange zest and cardamom pod from the syrup, then pour it all over the baklava in the pan.  Let cool completely before serving.  Enjoy!
**Store in an airtight container at room temp, or refrigerate for up to a week, or freeze up to a month**