Baklava

Step 1: Use a 23 x 33 cm / 9 x 13-inch baking pan.

Step 2: For best results, thaw the filo pastry overnight in the fridge, even if the pack says otherwise. Take it out of the fridge 30 minutes before using.

Step 3: Cut the filo to the size of the baking pan.

Step 4: Keep the pastry covered with a damp tea towel at all times.

Step 5: Put the walnuts and cinnamon in a food processor. Pulse 15 times, or until they form fine crumbs. Do not let them turn into powder.

Step 6: Preheat the oven to 160°C / 325°F.

Step 7: Brush the base of the pan with butter. Lay one sheet of filo over it and brush with butter. Repeat until you have used 10 sheets, brushing every sheet with butter. Scatter over 3/4 cup walnuts.

Step 8: Cover with 5 sheets of filo, brushing every sheet with butter. Top with 3/4 cup walnuts. Repeat these layers 3 more times.

Step 9: Cover with 10 sheets of filo, brushing every sheet with butter, including the final layer.

Step 10: Cut the baklava into 4 long strips, then cut diagonally to make diamonds.

Step 11: Bake for 1 hour to 1 hour 15 minutes, until golden brown. Meanwhile, make the syrup and give it time to cool.

Step 12: Remove the baklava from the oven and immediately pour the syrup over it.

Step 13: Leave to soak for at least 6 hours, preferably overnight.

Step 14: Check that each piece is cut all the way through, then serve.

Step 15: Put the syrup ingredients in a saucepan over medium-high heat. Bring to a simmer and stir to dissolve the sugar. Lower the heat to medium and simmer for 3 minutes. Remove from the heat and let cool.