Phyllo pastry and walnuts are layered together then baked until the pastry is deliciously flaky. A sweet honey syrup is poured over the top which soaks into the baklava and makes every bite heavenly.
Preheat your oven to 350 degrees.
Place the walnuts and cinnamon in your food processor and pulse until chopped.
Melt the butter in a pan or microwave.
Cut the phyllo pastry in half so that you have 2 9" wide pieces
Brush a layer of butter in the bottom of a 9x13” baking dish. Top with 2 sheets of phyllo pastry. Brush lightly with butter then add 2 more sheets of phyllo. Repeat this 2 more times so you have 8 sheets of phyllo pastry in the baking dish.
Sprinkle 1/3 of the walnuts into the baking dish. Top with 2 sheets of phyllo. Brush the top of the phyllo with butter then repeat once more so that you have 4 sheets on top of the walnuts.
Sprinkle another 1/3 of the walnuts into the baking dish. Top with 2 sheets of phyllo. Brush the top of the phyllo with butter then repeat once more so you have 4 sheets on top of the second layer of walnuts.
Sprinkle the remaining 1/3 of the walnuts into the baking dish.
Add 2 more sheets of phyllo then brush the top with butter. Continue to add the phyllo and butter layers until you run out of phyllo pastry. Baste the top with any remaining butter.
Cut the baklava into 4 long strips. Then make cuts diagonally so you have diamond-shaped pieces.
Place the baking dish into the oven and bake, uncovered, for 25-35 minutes, or until it is puffed and golden on the top.
While the baklava is baking, prepare the syrup. Warm the water and sugar in a small pot over high heat just until the sugar is dissolved. Remove the pot from the heat and stir in the honey and lemon juice. Set it aside to cool.
When the baklava has finished baking, remove it from the oven and immediately pour the cool syrup over the top. Let it rest for at least two hours before serving.
Phyllo pastry needs to thaw before you can use it. Let it thaw for at least 1 hour at room temperature or overnight in the fridge.
To keep the baklava crispy, lightly dab the melted butter over the phyllo pastry. Too much butter can make the dessert soggy. Also, make sure that the syrup is cool before you pour it over the hot baklava.
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
Baklava Recipe https://therecipecritic.com/baklava/