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Export 5 ingredients for grocery delivery
Step 1
You will need a 23 x 33 cm / 9 x 13" baking pan.
Step 2
For best results, thaw phyllo pastry overnight in the fridge (even if the pack says otherwise) then take out of the fridge 30 minutes prior.
Step 3
Cut phyllo to the size of the baking pan.
Step 4
Keep pastry covered with a damp tea towel at all times.
Step 5
Place nuts and cinnamon in a food processor. Pulse 15 times or until fine crumbs - don't let it turn into powder.
Step 6
Preheat oven to 160C / 325F.
Step 7
Base: Brush base of pan with butter. Lay over one sheet of phyllo. Brush with butter. Repeat to use 10 sheets, brushing every single sheet with butter. Scatter over 3/4 cup walnuts.
Step 8
Mid layers: Cover with 5 sheets of phyllo, brushing every sheet with butter. Top with 3/4 cup walnuts. Repeat 3 more times.
Step 9
Top: Cover with 10 sheets of phyllo, brushing every sheet with butter, including the final layer.
Step 10
Cut the baklava into 4 long strips, then cut on the diagonal to make diamonds. (Note 3)
Step 11
Bake for 1 hour - 1 hr 15 minutes until golden brown. Meanwhile, make syrup (needs time to cool)
Step 12
Remove from oven and immediately pour over syrup.
Step 13
Leave to soak for at least 6 hours, preferably overnight.
Step 14
Check to ensure each piece is cut all the way through, then serve. Keeps for a week!
Step 15
Place ingredients in a saucepan over medium high heat. Bring to a simmer, stir to dissolve sugar. Lower heat to medium and simmer for 3 minutes, remove from heat and cool.
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