A delightful twist on the classic Greek Baklava, featuring layers of crispy phyllo pastry, a spiced walnut filling, and a luscious honey syrup.
Preheat your oven to 325°F (160°C).
Preheating ensures even baking and a crispy texture.
Layer half of the phyllo sheets in a greased baking pan, brushing each sheet with melted butter.
Keep the unused phyllo sheets covered with a damp cloth to prevent drying out.
Mix the chopped walnuts with ground cinnamon in a bowl.
Ensure the walnuts are evenly coated with cinnamon for consistent flavor.
Spread the walnut mixture evenly over the layered phyllo.
Press the filling gently to create an even layer.
Layer the remaining phyllo sheets on top, brushing each with butter.
Use a sharp knife to trim any excess phyllo for a neat finish.
Cut the assembled layers into squares or diamonds using a sharp knife.
Cutting before baking makes serving easier and prevents the layers from breaking.
Bake in the preheated oven for about 1 hour, or until golden and crisp.
Rotate the pan halfway through baking for even browning.
Combine water, lemon juice, honey, and sugar in a saucepan. Heat until the sugar dissolves, then bring to a boil.
Stir continuously to prevent the sugar from burning.
Pour the hot syrup evenly over the baked pastry.
Ensure the syrup is hot to allow it to soak into the layers.
Let the baklava cool and absorb the syrup for at least 8 hours before serving.
Cover loosely to prevent condensation while cooling.
Serve the baklava squares on a platter and enjoy.
Garnish with a sprinkle of chopped nuts for an elegant touch.
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