Baklava Peloponnese

Preheat oven to 350 degrees. You’ll need a 9 x 11 pan.

To prepare the baklava, combine chopped walnuts and cinnamon in a mixing bowl. Mix well and set aside. In a small skillet over medium heat, melt all the butter.

Layer 10 sheets of phyllo dough, brushing each sheet with melted butter. Spread a layer of the walnut cinnamon mixture until phyllo dough is completely covered.

Repeat this process three times, using only 5 sheets of phyllo dough, brushing each sheet with melted butter and spreading another layer of walnut cinnamon mixture in between. The final layer of phyllo dough should be 12 to 15 sheets thick, each sheet brushed with butter.

Once you’ve added all the ingredients, cut the baklava diagonally in 4 columns and 7 rows to give you the traditional rectangular dessert pieces. Place the pan in the oven and let bake for 45 minutes.

While the baklava is baking, begin preparing the baklava syrup. In a saucepan, combine water, sugar, honey, cinnamon and lemon peel. Let simmer for 10 minutes until syrup has reached a boiling point and molasses-like thickness, but not caramelized. Let the syrup cool until room temperature.

Once the baklava has baked and phyllo dough has reached a golden flaky color, remove from the oven and let cool for an hour. Once cooled, pour syrup evenly into pan. Let stand overnight to absorb into the baklava.

Enjoy!