Pakhlava

Step 1

Preheat the oven to 350°F. Melt 1 cup butter in a small pan and brush a 9x13 inch baking dish with a little of it.

Step 2

Simmer 1 cup of the sugar with 3/4 cup water, 2 tbsp honey and a squeeze of lemon if you have it, for 10 minutes until lightly syrupy; cool.

Step 3

Pulse 3 cups walnuts with the remaining 1/4 cup sugar, 1 tsp cinnamon and a pinch of cardamom if you have it, to coarse crumbs.

Step 4

Layer half the phyllo sheets into the dish, brushing each all over with butter (about half the butter); keep spare sheets under a damp towel.

Step 5

Scatter the walnut filling in an even layer over the phyllo, pressing it down gently so it reaches the corners.

Step 6

Cover with the remaining phyllo sheets, brushing each one all over with the rest of the melted butter as you lay it down.

Step 7

With a sharp knife, cut straight down through all the layers into diamond shapes — cutting now, before baking, keeps every edge neat.

Step 8

Whisk the egg with 1 tbsp water and brush it thinly over the top so each diamond glazes and browns evenly.

Step 9

Bake 45-50 minutes at 350°F, rotating the pan once, until the top is deep golden and the layers look crisp.

Step 10

Pour the cooled syrup evenly over the hot baklava — it should sizzle — then rest at room temperature 4 hours until fully absorbed.