Μπακλαβάς

Make the syrup first so it can cool completely. Combine the sugar, water, honey, lemon juice, cinnamon stick, and whole cloves in a saucepan. Bring to a boil, then simmer for ten minutes until slightly thickened. Cool completely. Hot syrup on hot pastry makes it soggy.

Preheat the oven to 170C. Combine the chopped walnuts and almonds with the ground cinnamon and cloves in a bowl. Brush a 23x33cm baking pan generously with melted butter, ensuring the entire surface is well coated.

Layer eight sheets of phyllo in the pan, brushing each sheet generously with melted butter before adding the next. Keep the remaining phyllo covered with a damp towel to prevent it from drying out and becoming brittle while you work.

Spread one-third of the nut mixture evenly over the phyllo base. Layer four more buttered phyllo sheets on top, then another third of the nuts, four more buttered sheets, the remaining nuts, and finally eight more buttered phyllo sheets on top.

Using a very sharp knife, cut the baklava into diamond shapes by first cutting straight parallel lines, then cutting diagonal lines across them. Cut all the way through to the bottom of the pan. This must be done before baking.

Bake for forty-five to fifty minutes until the phyllo is deeply golden brown and crispy on top. Remove from the oven and immediately pour the completely cooled syrup evenly over the hot baklava. The contrast of hot pastry and cold syrup creates the ideal absorption.

Let the baklava sit uncovered at room temperature for at least four hours, preferably overnight, to allow the syrup to fully penetrate all the layers. The baklava should be crispy on top and syrup-soaked at the bottom. Store at room temperature, never refrigerated.