Step 1: Brine the Lemon (Optional, but Recommended). In a small bowl, combine the dill pickle brine and water. Place the whole lemon in the brine, making sure it’s submerged. Let it sit at room temperature for at least 30 minutes, or refrigerate for up to a few hours. This will infuse the zest and juice with a subtle pickle flavor.

Step 2: Preheat Oven and Prepare Baking Sheet. Preheat the oven to 350°F (175°C). Line one baking sheet with parchment paper.

Step 3: Make the Syrup. In a small saucepan over medium heat, combine 2 tablespoons of water, ¼ cup of light brown sugar, honey, and lemon juice (juice the brined lemon after removing it from the brine and drying it). Bring to a boil, stirring until the sugar dissolves.

Step 4: Simmer Syrup. Reduce the heat to medium-low and simmer until the syrup thickens slightly, 4 to 5 minutes. Remove from the heat and transfer to a liquid measuring cup to cool slightly while assembling the baklava bites.

Step 5: Chop the Nuts. To the bowl of a food processor, add the walnuts and pistachios. Pulse the nuts in 15 to 20 (1-second) bursts until they are uniformly chopped. They should be smaller than grains of rice. Set 1 tablespoon of chopped nuts aside.

Step 6: Make the Filling. In a large bowl, place the remaining chopped walnuts and pistachios.

Step 7: Melt Butter. Place the butter in a small microwave-safe bowl and microwave until melted, 30 seconds to 1 minute.

Step 8: Combine Filling Ingredients. Stir in the remaining ⅓ cup of light brown sugar, cinnamon, lemon zest (zest the brined lemon after removing it from the brine and drying it, and after juicing it), dill pickle powder, and salt into the melted butter. Pour the butter mixture over the nuts, stirring until well combined.

Step 9: Fill Phyllo Shells. Spoon a scant tablespoon of the nut mixture into each mini phyllo cup, pressing the mixture down gently to fill the cups.

Step 10: Arrange on Baking Sheet. Place the filled phyllo cups on the prepared baking sheet.

Step 11: Bake. Bake until the filling is set and lightly golden, 12 to 14 minutes.

Step 12: Add Syrup. While the cups are still warm, spoon ½ teaspoon of syrup over each cup, allowing the syrup to soak into the filling. Reserve any remaining syrup.

Step 13: Cool and Garnish. To serve, brush the tops of the bites with the remaining syrup and sprinkle with the reserved nuts.