Baklava (Μπακλαβάς) — Greek Walnut and Honey Phyllo Pastry

• 450 gphyllo dough, thawed (Keep covered with a damp towel while working)
• 240 gunsalted butter, melted (Plus 10 g for greasing the pan)
• 350 gwalnuts, finely chopped
• 80 ggranulated sugar
• 2 tspground cinnamon
• 0.25 tspground cloves
• 0.25 tspfine salt
• 240 mlwater
• 200 ghoney
• 30 mllemon juice
• 1 tsplemon zest
• 1 stickcinnamon stick
• 3whole cloves

Instructions

1. 1

   Make the syrup first so it has time to cool. Combine water, sugar, honey, lemon juice, lemon zest, the cinnamon stick, and whole cloves in a saucepan and bring to a boil over medium-high heat.

2. 2

   Reduce to a steady simmer and cook for 10 minutes, stirring until the sugar is fully dissolved and the syrup looks slightly thickened. Remove from the heat, discard the cinnamon stick and cloves, and cool the syrup to room temperature for at least 30 minutes.

3. 3

   Heat the oven to 175°C (350°F) and position a rack in the middle. Grease a 23×33 cm (9×13 in) baking pan with 10 g of melted butter, coating the corners well so the phyllo doesn’t stick.

4. 4

   Prepare the filling by mixing chopped walnuts, sugar, cinnamon, ground cloves, and salt in a bowl. Stir thoroughly so the spices are evenly distributed and the mixture tastes balanced in every bite.

5. 5

   Unroll the phyllo and keep it covered with a lightly damp towel to prevent drying while you assemble. Brush the bottom of the pan with a thin layer of melted butter, then lay in 1 sheet of phyllo and brush it evenly with butter.

6. 6

   Repeat with 9 more sheets, buttering each one, for a 10-sheet base. Press gently into the corners as you go so the layers sit flat and bake evenly.

7. 7

   Sprinkle one-third of the walnut filling evenly over the phyllo base, reaching all the way to the edges. Add 5 sheets of phyllo on top, buttering each sheet, to create a distinct layer that will hold the filling in place.

8. 8

   Add another one-third of the walnut filling, spreading it in an even blanket. Layer 5 more sheets of phyllo on top, buttering each sheet carefully so there are no dry patches.

9. 9

   Add the final one-third of the walnut filling and level it gently with your hand or a spatula. Finish with 10 sheets of phyllo, buttering every sheet, and brush the top generously so it bakes up deeply golden and crisp.

10. 10

    Using a sharp knife, cut the baklava into 18 pieces (for example, 3×6 rectangles) all the way through to the bottom of the pan. Score once, then cut again firmly, because clean cuts now prevent shattered phyllo after baking.

11. 11

    Bake for 55–60 minutes, rotating the pan at the 30-minute mark for even browning. The top should be a rich golden color and the edges should look crisp and slightly pulled away from the pan.

12. 12

    Immediately after removing from the oven, slowly pour the cooled syrup over the hot baklava, aiming for the cut lines so it penetrates evenly. Let it rest uncovered at room temperature for at least 4 hours, preferably overnight, so the layers fully absorb the syrup and set cleanly.