Walnut Baklava

Ingredients

• 20phyllo sheets
• 300 gwalnuts — chopped
• 200 gbutter
• 200 gsugar
• 120 mlhoney
• 1 tspcinnamon

Method

1. Begin by melting 200 g of butter over low heat in a small saucepan. Once melted, set it aside to cool slightly. This will be used to brush between the layers of phyllo dough, ensuring a rich, flaky texture.
2. In a food processor, pulse 300 g of walnuts with 1 tsp of cinnamon until the mixture is finely chopped but not pasty. This will be the filling for your baklava, providing a nutty and aromatic layer.
3. Preheat your oven to 175°C (347°F). Prepare a 9x13 inch baking dish by brushing the bottom with some of the melted butter. Lay one sheet of phyllo dough in the dish, brush it with butter, and repeat this process with 10 sheets, ensuring each layer is well-buttered.
4. Spread half of the walnut mixture evenly over the buttered phyllo layers. Continue layering another 5 sheets of phyllo, brushing each with butter as before. Add the remaining walnut mixture on top, then finish with the last 5 sheets of phyllo, again brushing each with butter.
5. Using a sharp knife, cut the assembled baklava into diamond shapes. This allows the syrup to penetrate and ensures easier serving later. Bake in the preheated oven for about 45 minutes, or until the top is golden brown and crisp.
6. While the baklava is baking, prepare the syrup by combining 200 g of sugar, 120 ml of honey, and 120 ml of water in a saucepan. Bring it to a gentle boil over medium heat, stirring until the sugar dissolves, then reduce the heat and let it simmer for 10 minutes until slightly thickened.
7. Once the baklava is baked, remove it from the oven and immediately pour the hot syrup evenly over the hot baklava. The sizzling sound indicates the syrup is soaking into the layers, which is crucial for the right texture.
8. Allow the baklava to cool completely in the pan, which will help the syrup set and the flavors meld. Once cooled, serve at room temperature, allowing the layers to be fully appreciated in their crisp and sweet glory.