Traditional baklava

Ingredients for 6 people

Implementation

• 30 sheets of crust
• 500 gr. chopped walnuts (or mixed walnuts and peanuts)
• 2 tbsp. cinnamon, grated
• 2 tbsp. clove, grated
• 1 tbsp. sugar
• 300 gr. melted butter
• whole cloves for garnish

• 580 g sugar
• 400 g water
• 80 gr. glucose or honey
• peels of 1 lemon or orange
• 1 cinnamon stick

1. Melt the butter in a saucepan over low heat, being careful not to burn it.
2. Butter well the bottom and sides of a baking tray with a brush.
3. Start laying the leaves on the bottom of the pan to form the base of the baklava. Lay the leaves one by one, sprinkling each one with melted butter.
4. Prepare the filling for the baklava. In a large bowl, combine the chopped nuts, cinnamon and cloves.
5. Spread the filling over the base with the leaves and continue to lay the remaining leaves over the filling in the same way you did for the baklava base.
6. Spread one at a time and sprinkle with melted butter.
7. Insert the last sheet and press around the edges and turn the edges inwards with the help of the brush. Sprinkle the top sheet with enough butter.
8. Put the baklava in the fridge for 15 minutes to freeze the butter to make it easier to cut into pieces.
9. Take the baklava out of the fridge and carve it with a sharp knife all the way down.
10. Place a whole clove in the center of each piece and sprinkle the surface with a little cold water.
11. Bake the baklava in a preheated oven at 150C for 1 ½ with 2 hours, until the sheet is crispy and golden.
12. Five minutes before removing the baklava from the oven, prepare the syrup. Put the ingredients for the syrup in a saucepan and bring to a boil.
13. Boil the syrup for 2 minutes until the sugar is completely dissolved.
14. When you take the baklava out of the oven, syrup it with the hot syrup.
15. Pour the syrup slowly, leaving some time for each spoon to be absorbed.
16. Allow the baklava to cool completely and the syrup to be absorbed before serving.

For baklava

For the syrup