This traditional baklava combines layers of crisp filo pastry, warmly spiced walnut filling, and a fragrant honey syrup for a perfectly balanced sweet treat. Follow Natasha's method for a flaky, nutty dessert that melts in your mouth.
Ingredients extracted via AI
Ingredients
0.75 Šálka water1 Šálka sugar0.5 Šálka honey2 PL lemon juice450 g walnuts1 ČL cinnamon450 g filo pastrybutter
Procedure generated via AI
Combine 3/4 cup water, 1 cup sugar, 1/2 cup honey, and 2 tablespoons lemon juice in a saucepan. Bring to a boil, stirring until the sugar dissolves. Reduce heat and simmer gently for 4 minutes. Remove from heat and let the syrup cool.
Finely chop 1 pound of walnuts or pulse them 10 times in a food processor. Stir in 1 teaspoon cinnamon.
Thaw 1 pound of store-bought filo pastry according to package instructions and let it sit at room temperature for 1 hour before using.
Trim the filo sheets to fit your baking dish.
Dampen a towel so it's moist but not wet, and cover the filo to prevent it from drying out while you work.
Brush the baking dish generously with melted butter.
Layer the first 10 sheets of filo in the dish, brushing each sheet with butter as you go.
Preheat the oven to 325°F (163°C).
Spread 3/4 cup of the walnut mixture evenly over the top of the first 10 filo sheets.
Add 5 more sheets of filo, brushing each with butter. Then sprinkle another 3/4 cup of the walnut filling on top. Repeat this layering process four times.