Walnut and Honey Baklava with Cinnamon

What you need

• 200 g (1 cup) granulated sugar, for the syrup
• 180 ml (3/4 cup) water
• 170 g (1/2 cup) honey
• 1 strip of lemon peel
• 1 cinnamon stick
• 2 tbsp lemon juice
• 450 g (1 lb) walnuts
• 50 g (1/4 cup) granulated sugar, for the filling
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground cloves
• 450 g (1 lb) phyllo dough, thawed, about 30 sheets
• 280 g (2 1/2 sticks) unsalted butter, melted

Method

Restated from the original video

1. 1

   Make the syrup first. Put the sugar for the syrup, the water, honey, lemon peel and cinnamon stick in a saucepan and bring to a boil, stirring until the sugar dissolves.

2. 2

   Simmer without stirring for 10 min. Take off the heat, stir in the lemon juice, lift out the peel and cinnamon stick, and leave to cool completely.

3. 3

   Chop the walnuts finely in a food processor or with a knife, until they look like coarse crumbs rather than powder.

4. 4

   Mix the walnuts with the sugar for the filling, the ground cinnamon and the cloves.

5. 5

   Heat the oven to 160 °C (325 °F) and brush a 23 x 33 cm (9 x 13 in) baking dish with melted butter.

6. 6

   Trim the phyllo to fit the dish if needed. Keep the stack under a damp towel while working so it does not dry out.

7. 7

   Lay 8 sheets of phyllo in the dish, placing them one by one and brushing every sheet with butter before the next goes on.

8. 8

   Scatter a quarter of the walnut mixture evenly over the top.

9. 9

   Cover with 4 buttered sheets, then another quarter of the walnuts. Repeat until all the walnuts are used.

10. 10

    Finish with the remaining sheets, about 8-10, buttering each one, and brush the top layer generously.

11. 11

    With a sharp knife, cut straight down through all the layers into diamonds about 4 cm (1 1/2 in) wide.

12. 12

    Bake for 70-80 min, until the top is deep golden and crisp.

13. 13

    As soon as the dish comes out of the oven, spoon the cold syrup slowly over the hot baklava, letting it run down into the cuts.

14. 14

    Leave uncovered at room temperature for at least 4 hours, so the syrup soaks through, before serving.

Imported from natashaskitchen.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.