Baklava (Greek Walnut Phyllo Dessert)

• 250 g Unsalted butter
• 300 g Walnuts
• 2 tsp Ground cinnamon
• ¼ tsp Ground cloves
• 450 g Phyllo dough sheets
• 200 g Caster sugar
• 250 g Honey
• 1 medium Lemon
• 1 tsp Vanilla extract
• 200 ml Water

1. Heat the oven to 170°C (340°F). Melt the butter in a saucepan over low heat, then keep it warm so it stays fluid.
2. Make the filling: finely chop the walnuts (a food processor is easiest, but do not turn them into a paste). Tip into a bowl and mix with the ground cinnamon and ground cloves.
3. Brush a baking dish generously with melted butter. Lay in a sheet of phyllo, brush lightly with butter, then repeat to build a base of about 10 sheets, keeping the remaining phyllo covered so it does not dry out.
4. Sprinkle over a thin, even layer of the walnut mixture. Add 5 sheets of phyllo, buttering each one, then add another layer of walnuts; repeat until the walnuts are used up, finishing with about 10 buttered sheets on top.
5. Using a sharp knife, cut the baklava into 12 squares (or diamonds) all the way through to the base. Drizzle any remaining butter over the top, letting it run into the cuts.
6. Bake for 60 to 70 minutes until deeply golden and crisp, rotating the dish halfway through for even colour. While it bakes, make the syrup.
7. Put the caster sugar, honey and water into a saucepan. Finely grate in the lemon zest, then squeeze in the juice; simmer for 8 to 10 minutes until slightly thickened and glossy, then stir in the vanilla extract.
8. As soon as the baklava comes out of the oven, slowly pour the warm syrup evenly over the hot pastry, aiming for the cuts and edges. Leave uncovered at room temperature until fully cool and the syrup is absorbed.
9. Once cool, re-cut along the lines to separate cleanly, then lift out the pieces. For the best texture, rest for at least 30 minutes before serving so the layers set.

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