About this recipe:A favourite that makes everyone think you are a pastry chef, yet it is so easy to make! I taught a Greek friend how to make sticky toffee pudding, and she taught me this fabulous recipe.
250g butter, melted
625g chopped walnuts
1 teaspoon ground cinnamon
1 (270g) packet filo pastry sheets
220g caster sugar
6 tablespoons Greek honey
1 large piece of lemon peel
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Preheat oven to 180 C / Gas 4. Grease the bottom and sides of a 23x30cm baking dish with butter. Toss chopped walnuts with cinnamon; set aside.
Unroll filo pastry. Cut whole stack at once to fit the dimensions of the baking dish. Cover filo with a clean, damp drying cloth to keep from drying out as you work.
Place two sheets of filo in the dish, buttering the top layer. Sprinkle 2 to 3 tablespoons of nut mixture on top. Top with two more sheets of filo, butter and nuts, layering as you go.
Using a sharp knife, cut into diamond or square shapes all the way to the bottom of the dish.
Bake in preheated oven for about 50 minutes until baklava is golden and crisp.
Make syrup while baklava is baking. Boil sugar and water until sugar is dissolved. Add honey and lemon peel. Simmer for 15 to 20 minutes; remove from heat and allow to cool. Remove lemon peel and discard.
Remove baklava from oven and immediately pour cooled syrup over it. Set aside to cool but leave it uncovered.