• Set the oven to 325º F / 160º C

Syrup

• Blend the honey and water in a pot and cook for 20 minutes at 180º F / 82º C
• Filling

Melt the butter in a pan at medium heat

• Add the honey and cook until the two are blended, then add the walnuts
• Coat the walnuts in the honey butter mixture and cook gently until they are goey and sticky, about 5 minutes.
• Set aside

Crust/Assembly (option one)

• Lay one sheet of phyllo on a clean, dry work surface
• With a pastry brush, coat the sheet with butter and lay a second sheet onto it, overlapping to create one extra large sheet, brush this overlapped sheet also with butter
• In the centre of these two sheets, lay one sheet so that there is equal overlap on either side, coat this sheet with butter and lay another on top
• repeat until there are at least 5 full layers, and more if you like
• Lay this series of sheets into a 22cm x 33cm rectangular pan so that the single sheet on the base falls evenly on either long side of the pan
• Fill with walnuts, making sure to smooth the filling down, so that it evenly covers the base
• Fold the sides of the base over top of the filling

Covering the baklava

• Lay a fresh sheet of phyllo on your clean dry surface, and as before, layer 4 sheets with butter between them
• Fold these sheets from the outside into the center so that the edges are hidden below and place this on top
• Score the top of the baklava as you wish it to be served, cutting right through from one edge to the other

Crust/Assembly (option two: rolled)

• Lay one sheet of phyllo on a clean, dry work surface
• With a pastry brush, coat the sheet with butter
• Fold 3" of the filo up to create a small double layer along the longer axis
• Lay a line of filling along the top 1.5" of the double-layer
• Fold the bottom 1.5" of the double-layer over the walnut filling and roll upwards until the filo is all wrapped.
• Cut each roll into 5-6 equal pieces and lay them in the baking dish in even rows, seam side down

Baking

• Put the baklava into the oven, reduce the heat to 325º F / 162º C and cook for 35 minutes.
• When the baklava is removed from the oven, immediately pour the syrup over it
• Let rest for 30 minutes before serving, or serve at room temperature