👨‍🍳 निर्देश

1. 1

   Preheat oven to 175°C (350°F). Grease a 9x13 inch baking pan.

   ⏱️ 5 minutes
2. 2

   In a bowl, combine the finely chopped walnuts with cinnamon and cloves (if using).

3. 3

   Carefully unroll the filo dough. Keep the sheets covered with a damp cloth to prevent them from drying out.

   💡 पेशेवर सुझाव: Work quickly with filo dough.
4. 4

   Lay one sheet of filo dough in the prepared pan. Brush generously with melted butter. Repeat this process with about 8-10 sheets of filo dough, buttering each layer.

5. 5

   Spread half of the walnut mixture evenly over the buttered filo layers.

6. 6

   Layer another 8-10 sheets of filo dough on top of the nuts, buttering each layer as before.

7. 7

   Spread the remaining walnut mixture over the second set of filo layers.

8. 8

   Top with the remaining filo dough sheets, buttering each layer thoroughly. Tuck in the edges of the top layers to create a neat border.

   💡 पेशेवर सुझाव: Tucking in edges prevents burning.
9. 9

   Using a sharp knife, cut the baklava into diamond or square shapes, cutting all the way through to the bottom layer. This is best done before baking.

   ⏱️ 10 minutes

   💡 पेशेवर सुझाव: Cutting before baking ensures clean slices.
10. 10

    Bake in the preheated oven for 50-60 minutes, or until golden brown and crisp.

    ⏱️ 60 minutes

    💡 पेशेवर सुझाव: Keep an eye on the baklava to prevent burning.
11. 11

    While the baklava is baking, prepare the syrup. In a saucepan, combine sugar, water, and lemon juice (if using). Bring to a boil, then reduce heat and simmer for about 10-15 minutes until slightly thickened. Let it cool slightly.

    ⏱️ 15 minutes

    💡 पेशेवर सुझाव: A slightly cooled syrup poured over hot baklava creates the best texture.
12. 12

    Once the baklava is out of the oven, immediately and slowly pour the warm syrup over the entire surface, ensuring it seeps into the cuts.

    💡 पेशेवर सुझाव: Pouring syrup over hot baklava is crucial for absorption.
13. 13

    Let the baklava cool completely (at least 4-6 hours, or preferably overnight) at room temperature before serving. This allows the syrup to fully absorb.

    ⏱️ 6 hours

    💡 पेशेवर सुझाव: Patience is key for perfectly soaked baklava.