Baklava Shqiptare

Preheat the oven to 175°C (350°F). Brush a 9x13 inch baking pan with melted butter. Combine the finely chopped walnuts with the cinnamon in a bowl and set aside.

Lay one sheet of phyllo in the pan and brush it generously with melted butter. Repeat with 7 more sheets, buttering each one individually. Keep unused phyllo covered with a damp towel to prevent it from drying out and cracking.

Sprinkle one-third of the walnut mixture evenly over the buttered phyllo layers. Add 4 more buttered phyllo sheets on top, then another third of the walnuts, then 4 more buttered sheets, the remaining walnuts, and finally 8 buttered phyllo sheets on top.

Using a sharp knife, cut the assembled baklava into diamond shapes before baking. Cut parallel diagonal lines about 4cm apart, then cut perpendicular diagonal lines to form diamonds. Cut all the way through to the bottom of the pan.

Bake for 40-45 minutes until the top is deep golden brown and the layers are crispy and flaky. The baklava should be visibly puffed and the edges should be darkly caramelized.

While the baklava bakes, prepare the syrup. Combine the sugar, water, and lemon juice in a saucepan. Bring to a boil, stirring until the sugar dissolves, then simmer for 10 minutes until slightly thickened. Remove from heat and stir in the honey and vanilla.

Remove the baklava from the oven and immediately pour the cooled syrup slowly and evenly over the hot pastry. You should hear a satisfying sizzle as the cool syrup meets the hot pastry. Let the baklava sit uncovered at room temperature for at least 4 hours to absorb the syrup.

Serve the baklava at room temperature, using the pre-cut lines to separate the diamond pieces. Each piece should be crispy on top, syrup-soaked on the bottom, and have visible, distinct layers throughout.