Ingredients:
– 1 cup (250 grams) unsalted butter (refer to notes)
– 3 cups (500 grams) walnuts
– 1 teaspoon cinnamon
– 1 cup (250 milliliters) water
– 1/2 cups (315 grams) granulated sugar
– 1 teaspoon salt
– Juice of 1 lemon
– 1/4 cup (60 milliliters) honey
– Zest of 1 orange
– 375 grams filo pastry
– 1/2 cup (100 grams) crushed pistachios
Instructions:
1. Preheat your oven to 180°C (320°F). Use a baking dish approximately the size of the filo pastry sheets, with a height of at least 2 inches.
2. In a food processor, pulse the walnuts and cinnamon until finely chopped. Alternatively, chop them with a knife until they reach small chunks.
Syrup:
3. In a medium mixing bowl, combine water, granulated sugar, salt, lemon juice, honey, and orange zest. Stir until the sugar dissolves, then gently simmer for 3-4 minutes. Remove from heat and let it cool completely.
Layering:
4. Brush the baking tray with butter. Lay down the first sheet of filo pastry and brush it with butter. Add the next sheet, repeating this process 3 more times, resulting in 5 layers of filo pastry. Spread one-fifth of the walnut mixture evenly.
5. Repeat the layering process 4 more times: 5 layers of pastry, brushed with butter, and topped with walnuts. Finish with 5 final layers of filo pastry. On the last layer, ensure it lines up on two sides of the baking dish. Trim the excess pastry from the other two sides.
6. Cut the baklava into four long strips and then create diamond shapes by cutting diagonally. Brush the top with butter and bake for approximately 60 minutes or until golden.
Final Steps:
7. Once baked, pour the cooled syrup over the hot baklava, allowing it to soak in and cool to room temperature. After cooling, sprinkle each piece with a little crushed pistachios.
8. Slice and serve this delightful Baklava!