Baklava

• • 1 package (450g) phyllo pastry for sweets
• • 1 package (250g) unsalted butter

For the filling

• • 2 ½ cups coarsely ground almonds
• • 1 ½ cups coarsely ground walnuts
• • 3 tablespoons sugar
• • 3 tablespoons breadcrumbs (galeta)
• • 1 ½ teaspoons cinnamon
• • A tiny bit of cloves

For the syrup

• • 2 cups water
• • 2 ½ cups sugar
• • 3 tablespoons honey
• • 1 cinnamon stick
• • ½ lemon, juice

1. 1. Take the phyllo pastry for sweets out of the freezer to thaw about 1-2 hours beforehand, and prepare the syrup: In a small pot, combine the water, sugar, honey, and the cinnamon stick. Put it on the heat. When it boils, lower the heat and let it simmer for 7-8 minutes. Add the lemon juice and let it cool down. Remove the cinnamon stick.
2. 2. Cut the butter into small pieces and melt it over low heat. Be careful not to burn it. Let it cool slightly.
3. 3. Take a 30x35cm baking pan and pour 3 tablespoons of melted butter into it. Brush it all over, including the sides. In a bowl, combine the ingredients for the filling and mix well. Fold one sheet of baklava pastry so it exactly covers the bottom of the pan and place it in the base. Brush with butter. Add another folded sheet and brush with butter. Then, add another sheet without brushing with butter and sprinkle 1/3 of the filling evenly over its surface. Repeat this process 3 more times.
4. 4. Finish with the remaining sheets, folding them and brushing them with butter. Place the last folded sheet on top, brush it with butter, and tuck the edges down into the pan. Score the baklava into square or diamond shapes. You must cut all the way through to the bottom. Brush the surface with all the remaining butter and sprinkle with 2 tablespoons of water (to prevent the layers from puffing up during baking).
5. 5. Bake in a preheated oven at 180°C for 55 minutes. As soon as you take it out of the oven, pour the cold syrup over it, spoonful by spoonful. Let it absorb the syrup for 2-3 hours before serving.