Beaverages : Baklava - how to prepare this egyptian pastry

Baklava is a rich, sweet dessert made of layers of filo pastry filled with chopped nuts and sweetened with syrup or honey. Here is a detailed guide on how to prepare baklava:

### Ingredients:

- **For the pastry:**

  - 1 package of filo dough (16 oz), thawed

  - 1 cup unsalted butter, melted

- **For the filling:**

  - 2 cups walnuts, finely chopped (you can also use pistachios, almonds, or a mix)

  - 1 teaspoon ground cinnamon

  - 1/4 teaspoon ground cloves (optional)

- **For the syrup:**

  - 1 cup water

  - 1 cup granulated sugar

  - 1/2 cup honey

  - 1 teaspoon vanilla extract

  - 1 teaspoon lemon juice

### Instructions:

1. **Preparation:**

   - Preheat your oven to 350°F (175°C).

   - Grease a 9x13 inch baking dish with some of the melted butter.

2. **Layering the Filo Dough:**

   - Unroll the filo dough and cut it to fit your baking dish if necessary. Keep the filo sheets covered with a damp cloth to prevent drying out.

   - Place a sheet of filo in the baking dish and brush it lightly with melted butter. Repeat this process, layering and buttering each sheet, until you have about 8 sheets layered.

3. **Adding the Nut Filling:**

   - In a bowl, mix the chopped nuts, cinnamon, and cloves.

   - Spread a thin layer of the nut mixture over the filo layers.

4. **Continue Layering:**

   - Add another 8 layers of filo dough on top of the nut mixture, buttering each sheet as you go.

   - Repeat the process: spread another layer of nuts, then another 8 sheets of filo, and so on, until you run out of nuts. Finish with at least 8 layers of filo dough on top.

5. **Cutting the Baklava:**

   - Before baking, use a sharp knife to cut the baklava into diamond or square shapes.

6. **Baking:**

   - Bake in the preheated oven for about 50 minutes, or until the baklava is golden brown and crisp.

7. **Making the Syrup:**

   - While the baklava is baking, combine the water and sugar in a saucepan over medium heat. Bring to a boil, stirring until the sugar has dissolved.

   - Add the honey, vanilla extract, and lemon juice. Simmer for about 10 minutes, then remove from heat and let cool slightly.

8. **Adding the Syrup:**

   - Once the baklava is baked, remove it from the oven and immediately pour the syrup evenly over the hot baklava.

   - Allow the baklava to cool completely, uncovered, for several hours or overnight to absorb the syrup.

9. **Serving:**

   - Once cooled, re-cut the baklava along the pre-cut lines and serve. Baklava can be stored at room temperature, covered with a clean kitchen towel, for several days.

### Tips:

- Make sure to brush each layer of filo with butter to ensure they separate nicely and become crispy.

- You can vary the nuts used in the filling according to your taste.

- Letting the baklava sit for several hours or overnight allows it to soak up the syrup fully, making it more flavorful.

Enjoy your delicious homemade baklava!