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Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). With a sharp knife, cut baklava into diamond-shaped pieces. Heat remaining butter (there should be about 1/2 cup) until hot and light brown. Pour evenly over the baklava. Sprinkle a few drops of cold water on top and bake for 30 minutes. Reduce the temperature to 300 degrees.

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Step 4. Assemble the baklava: Grease a 12 inch baking dish or tin. Fit half the pastry sheets in the dish, one at a time, brushing each generously with the butter and oil mixture. Ease the filo pastry into the corners, folding and overlapping as required and trimming the edges if necessary. Be sure to work with one sheet at a time while keeping.

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Drizzle any remaining clarified butter on top. Bake Baklawa in the center of the preheated oven for 40 to 45 minutes until the pastry is light golden brown. Remove from oven and cool for 5 to 7 minutes, then douse with Ater b Mazaher orange blossom syrup. Let rest for 2 to 3 hours before cutting and serving.

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Prepare Syrup for Baklawa. STEP 1: Mix water, sugar, honey, lemon juice, and rose water in a saucepan until the sugar dissolves. (Optional Step: Add cardamom pods, whole cloves, and dehydrated orange slices to enhance the syrup flavor.) STEP 2: Bring the syrup to a boil, then simmer for 25 minutes. Set aside to cool while you assemble the Baklawa.

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Combine sugar, honey, water, lemon juice and rosewater in small pot and simmer over low heat to dissolve sugar. Stir well and simmer until liquid thickens into a syrup. Set aside to cool. Preheat.

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Preheat oven to 350˚. Cut through the top half of the baklava with parallel diagonal lines and cross them to form diamond shapes. Bake for about 30 minutes until golden brown. Remove from oven and finish cutting through all the layers. Pour cooled syrup over warm baklava.

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Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and set aside. In a food processor, add walnuts, ground cinnamon, cardamom, and salt. Blend until walnuts are well chopped. Place 8 layers of phyllo dough on the baking sheet, brushing each layer with melted butter.

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Step 2. In small saucepan over moderately high heat, stir together 1 cup water and sugar. Bring to boil, then lower heat to moderate and cook, uncovered, until syrupy and thick, about 15 to 20.

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Using a sharp knife, begin to section the baklava. Cut four even 1 ½ inch rows vertically along the longer edge of the pan. Be sure to cut through all of the layers of phyllo dough to the bottom of the pan. Then, cut diagonally across the pan from corner to corner to form 1 inch wide diamond shapes. Step . 10

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5)Refrigerate for 30 minutes. 6)Pre-heat the oven to 180 C/ 350 F / Gas mark 4. 7)After refrigeration, cut through the baklava with parallel diagonal lines and then cross them to form diamond shapes. 8)Bake until golden brown 25 - 30 minutes. 9)Cut through the layers as marked out in the diamond shape.

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Step 1. 1. To make the syrup: Stir the sugar, water, lemon juice, and if using, the corn syrup, cinnamon sticks, and/or cloves over low heat until the sugar dissolves, about 5 minutes. Stop.

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When the baklava is done baking, let it cool for at least 30 minutes. The baklava will hold its crisp layers better if you let it cool down a bit before adding the syrup. When both the syrup and baklava have cooled, drizzle the syrup over the baklava. Don't be afraid to use it all! Refrigerate for an hour before serving.

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Repeat the sheeting but use only 2 sheets. Sprinkle with mixture. Roll the filo loosely until you come to the end. Make sure you do not have. any mixture at top of filo dough. Brush top end with oil so it will stick. together. Cut in 1 1/2 inch diagonals. Place in pan and bake 375 degrees for 15 minutes.

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1. In a medium saucepan, combine 1 cup sugar, 1/2 cup honey, 2 Tbsp lemon juice, and 3/4 cup water. Bring to a boil over med/high heat, stirring until sugar is dissolved, then reduce heat to med/low and boil an additional 4 minutes without stirring. Remove from heat and let syrup cool while preparing baklava.

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Baklava. 350g blanched almonds. 1 tablespoon caster sugar. 2 tablespoons orange blossom water. 1 heaped tablespoon cinnamon. 800g filo pastry. 200g unsalted butter or margarine. 100ml sunflower or light olive oil

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Instructions. Preheat the oven to 350°F and set an oven rack in the middle position. Line a baking sheet with parchment paper. Make the filling: Arrange the walnuts in a single layer on the prepared baking sheet and bake until fragrant, 7 to 10 minutes. (Leave the oven on to bake the baklava.)