Homemade Baklava

Combine all the syrup ingredients in a saucepan and bring to a boil. Simmer for 20 minutes, then let cool completely.

Mix all the dough ingredients together and knead into a soft, non-sticky dough.

Without letting it rest, divide the dough into 16 equal balls.

Dusting with starch, roll each piece out to the size of a dessert plate, stack them on top of each other, cover, and let rest for 15–20 minutes.

Next, roll out each ball with starch until very thin, almost like tissue.

Assemble the baklava by layering the dough in a baking dish and scattering nuts between the layers.

Melt the clarified butter and drizzle it evenly over the top of the baklava.

Bake in a preheated oven at 180°C (350°F): 15 minutes with convection, then 45 minutes without convection.

Pour the cold syrup over the hot baklava immediately after taking it out of the oven.