Classic Greek Baklavas with walnuts

This is, probably, the most common version of Baklava in Greece and I don't think you need more details about this delicious and famous dessert. In many areas it is considered as the main Christmas dessert and often the women prefer to make their own, handmade phyllo sheets instead of using the store bought ones. It is a long procedure and needs a lot of patience (like my mother's...) to do this because the phyllo in Baklava has to be very very thin. Nowadays, though, at the Greek super markets a very thin type of phyllo pastry can be found easily under the name "Beirut Phyllo" referring exactly to this fine pastry since in Lebanon they are masters of this kind of syrup desserts

Ingredients:
450-500gr. of thin phyllo pastry sheets (about 14-16 sheets)
450-500gr. unsalted butter, melted
6 cups of walnuts, finely chopped
1 cup of granulated sugar
2 tsp of ground cinnamon
1/2 tsp of ground cloves
2 tbsp of very fine breadcrumbs
2 tbsp of cognac (or brandy)
whole cloves

For the syrup:
2 1/2 cups of granulated sugar
2 cups of water
1 tbsp of honey
1 tbsp of lemon juice
2-3 whole cloves
1 cinnamon stick
1/2 a lemon, the peel

Method:
Put in a large bowl the walnuts, the sugar, the cinnamon, the cloves and the breadcrumbs and mix well with a spoon. Drizzle with 1 tbsp of the cognac and put the mixture aside to marinate until you are ready to use it.

Preheat the oven to 175°-180°C. Brush the bottom and the sides of an oven pan (of about 30x30cm) with some butter.

Place the first phyllo sheet at the bottom of the pan, without cutting the excess phyllo that hangs over the rim. Brush well with butter and then place a second sheet on top and then the third (brushing each one with butter).

Scatter some of the filling all around and then place another phyllo sheet, brushed with butter as well. Continue in the same way until you have no filling left and ending up with 3 phyllo sheets on top, brushing each one with butter. Fold the excess pastry over the last phyllo sheet and brush with butter the surface. Drizzle with a bit of water and the rest of the cognac.

With a sharp knife score the top phyllo in diamond (or square) shape pieces and in the centre of each piece carefully place a whole clove to hold the fillo together while it is cooking.

Put the pan in the oven and bake for about 45-50 minutes or until golden brown and crispy.

In the meantime, put all the syrup ingredients in a saucepan and bring to the boiling point on medium heat.

From the moment the syrup starts bubbling count 5-7 minutes and let it simmer, stirring with a wooden spoon for a while to help the honey and the sugar to dissolve. Take off the heat, discard the cinnamon stick, the lemon peel and the whole cloves and leave the syrup to cool completely.

When the baklava is baked take out of the oven and cut the pieces through to the bottom of the pan. While the baklavas is still hot pour over with the cold syrup using a ladle and making sure you cover the whole surface and the corners of the pan.

Leave the baklava uncovered in the pan the whole night to absorb the syrup properly and serve the next day.