Ingredients:

  • 300 g walnuts, finely chopped
  • 60 g granulated sugar
  • 8 g ground cinnamon
  • 1.5 g salt
  • 450 g phyllo dough, thawed
  • 225 g unsalted butter, melted and clarified
  • 340 g honey
  • 200 g granulated sugar
  • 240 ml water
  • 15 ml fresh lemon juice
  • 1 cinnamon stick

Instructions:

  1. Begin by simmering the honey, sugar, water, and cinnamon stick in a saucepan. Once it reaches a boil, reduce heat and simmer for 10 minutes. Stir in the lemon juice and remove from heat. Let the syrup cool completely.
  2. Preheat your oven to 325°F (165°C). Brush the bottom of the pan with melted butter. Layer 8 to 10 sheets of phyllo, brushing each individual sheet with butter. Spread half of the walnut mixture evenly across the dough. Repeat the phyllo layering (8-10 sheets), brushing each, and top with the remaining nuts. Finish with a final stack of 8-10 buttered phyllo sheets.
  3. Using a sharp knife, cut the baklava into diamonds or squares before baking. Bake for 45-55 minutes until the top is a deep mahogany-gold. Immediately upon removing from the oven, pour the cooled syrup evenly over the hot pastry.