One of the most tradional and loved syrupy desserts with walnuts!

Ingredients

1 package of phyllo dough sheets 500g

400 g of walnuts

3 tbsp sugar

3 tbsp breadcrumbs

½ tsp cinnamon

½ cup olive oil

cloves

Syrup

3 cups of sugar

2 cups of water

1 lemon wedge or ½ tsp lemon juice

Cinnamon stick

Directions

Boil the syrup for 2-3 minutes and leave it aside to cool

Grind the walnuts in the blender but do not turn them into a powder

Put the walnuts, sugar, breadcrumbs and cinnamon in a bowl and mix

Take a rectangular pan and grease it

Place one phyllo sheet in the pan so that it protrudes a little from the sides and make sure that it rests on the bottom and edges of the pan walls well

Cut the remaining  phyllo  sheets to the size of the bottom of the pan

Keep three phyllos aside for the end

Place two more phyllo in the pan to cover the entire bottom of the pan

Sprinkle the  phyllo  with 1 tbsp of olive oil

Add some walnut mixture

Put two more  phyllo  , drizzle with 1 tbsp of olive oil and add mixture

Repeat this until the phyllo and walnut mixture are used up

Also use the cut pieces of  phyllo as layers

At the end put the three  phyllo  we had kept at the beginning

Cut the baklava diagonally and again on the other side so that they become diamonds but make sure that the knife does not touch the bottom

Place a clove in each piece

Spoon the rest of the oil between the slits and on top of the phyllo

Bake at 180 degrees for 45 minutes

As soon as it is ready, add the syrup with a ladle so that it gradually goes everywhere

Let the dessert absorb all the syrup before cutting it

About 2 hours

** one of the two must be cold and the other hot