• Cook syrup first so that, if you mess up the syrup, you can make another batch.
• Combine all syrup ingredients and cook over medium heat and after it
has come to a boil cook for 5 minutes and remove from the heat.
• Do not let it get too thick when it's still cooking or it won't be
absorbed by the filo dough. Place syrup in the refrigerator.
• For the walnut mix - mix walnuts, mazaher and honey. Mix honey in so that the walnuts stick together but are not dripping.
• Using a pastry brush, put a coat of butter on cookie sheet. Carefully place 1 sheet of filo on top of butter.
• Brush sheet with butter then put another sheet on top of that one. Continue until you've used 1/3 of the filo.
• Spread the walnut mixture on the filo, leaving a tiny bit of space at
the edges. Cover with the rest of the filo, spreading butter between
each sheet.
• Make sure the top of the baklawa has butter spread all over it. Then. cut the baklawa in squares.
• Place in oven at 350 degrees for about 15 minutes - but watch it closely.
• When the Baklawa is done cooking pour the syrup on top - a little at a time using a spoon or ladle.
• The thing to remember about the syrup is hot baklawa/cold syrup or
cold baklawa/hot syrup. You want the maximum amount of syrup to be
absorbed.
Additional Notes
Its a good idea to have multiple pans going at one time to make the cook ... otherwise the 2 hours could turn into a half a day. :)