Ingredients:

  • 1 cup (200 g) Granulated Sugar (for syrup)
  • 3/4 cup (180 ml) Water
  • 1/2 cup (170 g) Runny Honey
  • 1 tbsp (15 ml) Lemon Juice
  • 1 Whole Cinnamon Stick
  • 4 cups (450 g) Walnuts, roughly chopped
  • 1/2 cup (100 g) Granulated Sugar (for filling)
  • 2 tsp Ground Cinnamon
  • 1/2 tsp Ground Cloves
  • 1 cup (225 g) Unsalted Butter, melted and clarified
  • 1 lb (450 g) Phyllo Dough (1 package)

Instructions:

  1. Syrup Preparation: Combine sugar, water, and cinnamon stick in a saucepan. Bring to a boil, stirring until sugar dissolves. Reduce heat and simmer gently for 10 minutes.
  2. Finish and Chill Syrup: Remove the syrup from heat and stir in the honey and lemon juice. Transfer the syrup to a non-reactive container and refrigerate until completely cold (minimum 4 hours).
  3. Prepare Filling: Pulse walnuts, filling sugar, cinnamon, and cloves in a food processor until coarsely chopped. Do not allow it to turn into a paste.
  4. Prep Work: Gently melt and clarify the butter. Preheat the oven to 325°F (160°C). Brush the 9x13 inch baking dish generously with melted butter. Unwrap the phyllo dough and trim it to fit the pan, keeping the stack covered with a damp kitchen towel at all times.
  5. Base Layer: Lay 8 to 10 sheets of phyllo dough in the pan, brushing each individual sheet thoroughly with melted butter before laying the next.
  6. Layering: Spread one-quarter of the nut mixture evenly over the base. Add 3 to 4 more phyllo sheets, buttering each. Repeat alternating nut layers and 3-4 buttered phyllo sheets until all the filling is used up.
  7. Top Layer and Cutting: Finish with a final stack of 8 to 10 phyllo sheets, buttering each layer meticulously. Using a sharp knife, cut the Baklava all the way through into diamond shapes before baking.
  8. Bake: Bake at 325°F (160°C) for 30 minutes. Reduce the temperature to 300°F (150°C) and continue baking for another 25–30 minutes, until the top is a deep golden-brown and perfectly crisp.
  9. Syrup Application: Immediately upon removing the hot Baklava from the oven, slowly and evenly ladle the thoroughly chilled syrup over the entire surface.
  10. Rest: Allow the Baklava to cool completely at room temperature, undisturbed, for at least 4 hours or preferably overnight to allow the syrup to fully absorb and set.