Baklava — Walnut, Cinnamon, Thyme Honey

Preheat your oven to 160°C. Melt the butter in a small saucepan and set aside.

Finely chop the walnuts in a food processor or by hand. In a bowl, mix the chopped walnuts with the cinnamon and ground cloves.

Lightly butter a 25x35 cm baking pan. Lay one sheet of phyllo dough in the pan, brush with melted butter. Repeat this process for 8-10 layers, brushing each layer with butter.

Spread about one-third of the walnut mixture evenly over the buttered phyllo layers. Cover with 2-3 more phyllo sheets, brushing each with butter. Repeat with another third of the walnut mixture.

Add another 2-3 buttered phyllo sheets, then the remaining walnut mixture. Top with the remaining phyllo sheets, brushing each generously with butter. Make sure the top layer is well buttered.

Using a sharp knife, carefully cut the baklava into diamond or square shapes, cutting all the way through to the bottom of the pan.

Bake for 50-60 minutes, or until the baklava is golden brown and crisp. While it bakes, prepare the syrup.

For the syrup: In a saucepan, combine the sugar, thyme honey, water, and lemon peel. Bring to a boil, then reduce heat and simmer for 10 minutes. Remove from heat and discard the lemon peel.

Once the baklava is out of the oven, immediately and slowly pour the hot syrup evenly over the hot baklava. The baklava will sizzle and absorb the syrup.

Let the baklava cool completely at room temperature for at least 4-6 hours, or overnight, before serving. This allows it to absorb the syrup fully and become perfectly crisp.