👨‍🍳 Instructions

1. 1

   Preheat oven to 180°C (350°F). Grease a 9x13 inch baking pan.

   💡 Tip: Ensure the pan is evenly greased to prevent sticking.
2. 2

   In a bowl, combine chopped walnuts, 200g sugar, cinnamon, and cloves. Mix well.

   💡 Tip: Ensure the spices are evenly distributed throughout the nut mixture.
3. 3

   Lay one sheet of filo dough in the prepared pan. Brush generously with melted butter. Repeat with 7-8 more sheets, buttering each layer.

   💡 Tip: Work quickly to prevent filo from drying out. Cover unused filo with a damp cloth.
4. 4

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

5. 5

   Layer another 7-8 sheets of filo dough on top of the walnuts, buttering each sheet.

   💡 Tip: Ensure the top layers are well-buttered for a crisp finish.
6. 6

   Spread the remaining walnut mixture over the filo layers.

7. 7

   Top with the remaining filo dough sheets, buttering each layer thoroughly. Trim excess filo from the edges.

   💡 Tip: The more butter, the crispier the baklava will be.
8. 8

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

   💡 Tip: Scoring before baking ensures clean cuts later.
9. 9

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

   💡 Tip: Rotate the pan halfway through baking for even browning.
10. 10

    While the baklava bakes, prepare the syrup: Combine 500g sugar, water, lemon juice, and lemon zest in a saucepan. Bring to a boil, then simmer for 10-15 minutes until slightly thickened.

    💡 Tip: Do not over-boil the syrup, as it can become too hard.
11. 11

    Once the baklava is out of the oven, immediately pour the hot syrup evenly over the hot baklava.

    💡 Tip: Pouring hot syrup over hot baklava creates the characteristic crispness.
12. 12

    Let the baklava cool completely for at least 4-6 hours, or preferably overnight, before serving.

    💡 Tip: Allowing it to rest lets the syrup fully absorb.