Walnut baklava

Take the chilled filo out about 30 minutes before unrolling. Keep the sheets under a slightly damp tea towel so they do not dry out. Pulse the walnuts with cinnamon into small crumbs, not powder. Gently melt the butter and let it cool until warm.

Heat the oven to 160 °C. Trim the sheets to a rectangular tin measuring 23 by 33 cm. Brush the base with butter. Set aside a quarter of the sheets for the base and a quarter for the top, and divide the remaining half into four equal stacks. Divide the walnuts into five parts. Layer the base sheets one at a time, buttering each, then add one walnut part. Alternate a stack of individually buttered sheets with one walnut part until those four stacks and the nuts are used up. Finish with the top sheets, buttering every sheet including the last.

With a sharp knife, cut through to the base in strips, then diagonally into diamonds. Bake for about 70 minutes, until the layers are deeply golden and crisp. Make the syrup while it bakes.

Combine sugar, lemon juice, water and honey in a saucepan. Heat while stirring to dissolve the sugar. Simmer for 3 minutes, then remove from the heat and cool while the baklava finishes baking.

Remove the baklava using oven gloves and immediately pour the cooled syrup over the entire hot surface. Leave to soak for at least 360 minutes before serving. Cut through the marked lines again to separate the pieces.