Baklava

🔥 Prep

• Chop the 300 g walnuts into fine pieces.
• Combine the chopped walnuts with the 200 g sugar and 1 tsp cinnamon in a bowl.
• Measure out 100 g of the butter for the syrup and melt it separately.
• Measure the remaining 100 g butter for brushing the phyllo layers.
• Measure out 100 g honey for the syrup.

🔥 Cook

• 1. Preheat the oven to 180°C (350°F).
• 2. Brush a 20×30 cm baking dish with some of the melted butter.
• 3. Place one sheet of phyllo dough in the dish and brush lightly with butter.
• 4. Repeat layering and buttering 8 more sheets of phyllo dough, brushing each sheet.
• 5. Evenly spread the walnut‑sugar‑cinnamon mixture over the layered phyllo.
• 6. Continue layering the remaining phyllo sheets, buttering each sheet, until all dough is used (about 8‑10 more sheets).
• 7. Using a sharp knife, cut the assembled baklava into diamond or square shapes before baking.
• 8. Bake in the preheated oven for 35‑40 minutes until golden brown and crisp.
• 9. While the baklava bakes, prepare the syrup: combine the 200 g sugar, 100 g honey, and 100 g melted butter in a saucepan over medium heat.
• 10. Stir the syrup mixture and bring to a gentle boil, then reduce to low and simmer for 5 minutes until slightly thickened.
• 11. Remove the baklava from the oven and immediately pour the hot syrup evenly over the hot pastry.
• 12. Allow the baklava to cool completely for at least 2 hours so the syrup is absorbed.

🔥 Serve

• Serve the baklava at room temperature or slightly warmed.
• Garnish with a light dusting of ground cinnamon or crushed pistachios if desired.
• Pair with a cup of strong Greek coffee or tea.