Classic Greek Baklava

To create the syrup, combine water, 3/4 cup sugar, orange juice, honey, and a pinch of cinnamon in a saucepan over medium-high heat. Bring the mixture to a boil, then reduce the heat to a lower setting and let it simmer for 10 minutes. Allow the syrup to cool down completely before using it.

Next, preheat your oven to 325 degrees F (165 degrees C). Grease a large baking dish measuring 10x15 inches with butter to prevent sticking.

In a separate bowl, mix together sugar, cinnamon, nutmeg, and ground walnuts until they are well combined. Set this mixture aside for later use.

Layer phyllo dough in the prepared baking dish by placing two sheets at a time and brushing them with melted butter. Continue adding phyllo sheets, alternating between buttering each sheet and placing the next one down. This process should be repeated until you have a total of 12 phyllo sheets.

Now, sprinkle one-third of the walnut mixture evenly over the bottom layer of phyllo. Add another six phyllo sheets, brushing them with butter in between each layer. Next, sprinkle half of the remaining walnut mixture over the phyllo, followed by another six buttered sheets. Finally, sprinkle the remaining walnut mixture over the top layer of phyllo.

Place a final layer of phyllo on top, brushing it with butter and then the remaining butter over the entire surface.

Place the baklava in a preheated oven and bake until the phyllo is golden brown and crispy, approximately one hour. Remove from the oven; pour the cooled syrup over the hot baklava. Allow it to cool down completely before cutting into 1-inch squares or diamonds for serving.