Cut the phyllo dough to the size of the tray you are using. Cover the cut phyllo dough with a damp towel to prevent it from drying out, and let them moisten while you prepare the rest. Set aside.

Mix the sunflower oil and warm clarified butter in a fine-nozzled squeezy bottle so it is easy to pour.

Grease the baking tray with the butter and oil mixture.

Place 2-3 of the phyllo dough sheets into the tray. Squeeze the butter and oil mixture on and place a few more phyllo dough sheets on top. Repeat the process til you have about 15 layers.

Add the chopped pistachios and walnuts, spreading them out over the tray. Cover the nuts with 2-3 sheets of dough, drizzle the butter and oil mixture over the top and repeat this process as you did before until you have another 15 layers.

Cut the baklava into small squares or rectangles, applying light pressure to create a slight dome shape on top. Then pour the remaining butter on top of the baklava.

Bake the baklava for about 35-40 minutes in a preheated oven at 170° C or 340° F.

Bring the sugar, water, and a few drops of lemon juice to a boil in a small saucepan over a medium heat. Once it reaches boiling point, let it boil for about 5 minutes and set aside.

Pour the warm syrup over the hot baklava. Let the baklava rest until it has cooled and absorbed the syrup.

Serve the baklava with ground pistachios or walnuts on top.