Traditional Honey Walnut Baklava

Instructions

1. 1

   Thaw phyllo dough according to package instructions. Keep covered with a damp towel to prevent drying.

2. 2

   Preheat oven to 175°C (350°F). Brush a 9x13 inch baking pan with melted butter.

3. 3

   In a bowl, combine chopped walnuts, 100g sugar, cinnamon, and cloves. Mix well and set aside.

4. 4

   Layer 8 sheets of phyllo in the buttered pan, brushing each sheet generously with melted butter. Let edges hang over the sides.

5. 5

   Sprinkle about 1/3 of the walnut mixture evenly over the phyllo.

6. 6

   Layer 5 more sheets of phyllo on top, brushing each with butter. Add another 1/3 of the walnut mixture.

7. 7

   Repeat with 5 more buttered phyllo sheets and the remaining walnut mixture.

8. 8

   Top with the remaining phyllo sheets (about 8), brushing each with butter. Brush the top layer generously.

9. 9

   Using a sharp knife, cut the baklava into diamond or square shapes, cutting all the way through to the bottom.

10. 10

    Bake for 45-50 minutes until golden brown and crisp.

11. 11

    While baklava bakes, make the syrup: combine water, 200g sugar, honey, and lemon juice in a saucepan. Bring to a boil, then reduce heat and simmer for 10 minutes. Remove from heat and stir in vanilla.

12. 12

    When baklava comes out of the oven, immediately pour the warm syrup evenly over the hot baklava. You should hear it sizzle.

13. 13

    Let cool completely at room temperature for at least 4 hours or overnight to allow syrup to absorb fully.

14. 14

    Serve at room temperature. Store covered at room temperature for up to 1 week.