Made only for Christmas, New Year and weddings — which is why it tastes like celebration.
Butter a deep tray. Lay 3 filo sheets, buttering each, then scatter with the walnut-cinnamon mix. Repeat until everything is used, finishing with 4 sheets on top.
Cut into diamonds all the way down before baking.
Bake at 180°C for 45–50 minutes until evenly bronzed.
Meanwhile boil the syrup ingredients for 10 minutes.
Pour cooled syrup over hot baklava (never hot on hot!) and let it drink overnight. Do not touch it. Yes, overnight.
Cold syrup on hot pastry — that is the whole secret, and now you have it.