Baklava

Instructions

1. 1

   Prepare the syrup first: In a saucepan, combine sugar, water, and honey. Bring to a boil over medium-high heat, stirring until the sugar dissolves. Reduce heat and simmer for 10 minutes. Remove from heat, stir in the rose water, and let it cool completely.

2. 2

   Preheat your oven to 350°F (175°C). Lightly brush a 9x13 inch baking dish with some of the melted clarified butter.

3. 3

   In a bowl, toss the finely chopped nuts with the cinnamon. Unroll the thawed filo dough and cover it with a damp towel to prevent it from drying out while you work.

4. 4

   Place two sheets of filo into the bottom of the dish, brushing the top layer generously with melted butter. Repeat this until you have 8 layered and buttered sheets.

5. 5

   Spread a thin, even layer of the nut mixture over the buttered filo. Top with two more sheets of buttered filo, then more nuts. Repeat until nuts are used up, finishing with a top layer of 8-10 buttered filo sheets.

6. 6

   Using a very sharp knife, carefully cut the raw pastry all the way to the bottom into a diamond pattern. Bake for 45-50 minutes until crisp and deeply golden brown. Immediately pour the cold syrup evenly over the hot baklava. Let it soak for at least 4 hours before serving.