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.