Greek Baklava

Instructions

1. Heat the oven to 175 C. Brush a 23 x 33 cm baking dish lightly with some of the melted butter. Keep the phyllo covered with a barely damp towel while you work so it does not dry out and crack. Greek baklava relies on crisp layered phyllo, chopped nuts, and syrup, and keeping the pastry covered is one of the key practical steps.
2. In a bowl, mix the walnuts with the cinnamon and cloves. Walnuts are the most common nut in Greek baklava, though some regional versions add pistachios or almonds.
3. Lay 8 sheets of phyllo in the baking dish, brushing each lightly with melted butter before adding the next. Sprinkle a thin layer of the nut mixture over. Add 2 more sheets, brushing each with butter, then another thin layer of nuts. Repeat until all the nut mixture is used, finishing with 6 to 8 buttered phyllo sheets on top.
4. Using a sharp knife, cut the unbaked baklava into small diamonds or squares. Bake for 45 to 50 minutes until deep golden and crisp. Cutting before baking helps the syrup soak in evenly later.
5. While the baklava bakes, make the syrup. In a small saucepan, combine the sugar, water, and lemon peel. Bring to a boil without stirring, then boil for about 2 minutes until the sugar dissolves. Remove from the heat, stir in the honey and vanilla, and let the syrup cool slightly. Adding the honey after boiling helps preserve its aroma, and avoiding stirring while boiling helps prevent a grainy syrup.
6. As soon as the baklava comes out of the oven, slowly ladle the syrup over the hot pastry. Let it cool completely before serving so the layers absorb the syrup and settle properly. Hot baklava with cooler syrup is a standard technique for getting the right texture.