Preparing the Baklava:
1. Prepare your syrup and set aside to cool a bit. Preheat your oven to 350F.
Lightly butter a 9 x 13 baking pan.
2. In a bowl, combine the grated walnuts, cinnamon, and sugar.
3. Trim your fillo sheets to fit the pan, and cover with a towel to prevent the leaves from drying out.
4. Layer the sheets of fillo dough in your pan, buttering each layer with a brush of clarified butter.
add another sheet and do the same until you have 8 sheets.
5. Divide your walnuts into 4 portions. After layering 8 sheets of fillo dough, spread a layer of
walnuts. The end result will be 4 layers of fillo and 4 layers of walnuts and a final layer of fillo to top
off the baklava.
6. Brush the top sheet with the remaining butter and with a very sharp pointed knife, cut the baklava
into 1 inch diamond shapes. Cut all the sway to the bottom of the pan without removing from the pan.
Difficult at first, but gets easier with practice.
7. Bake 30 minutes and reduce heat to 250F and bake 30 minutes longer. remove from oven and let
cool, but not cold.
8. Pour cooled syrup over warm baklava while still in the pan. Let stand at room temperature for
several hours before serving.
Preparing the syrup:
Combine all ingredients in a large, heavy saucepan. Bring to a boil, stirring frequently. Reduce heat.
Once mixture boils and sugar is dissolved, do not stir or syrup may cloud or crystallize.
uncovered, over medium-low heat until a candy thermometer registers 212 to 218. The syrup dropped
from a cold metal spoon will fall in a sheet. Remove from heat and cool. Use immediately or refrigerate
in a plastic container with a lid. Can be refrigerated up to a month or more.