To make the syrup:

Cup of Yum
1. Prepare the syrup and set aside to cool.
2. Place all ingredients together in a pot on high heat until its thickness becomes just a little lesser than the thickness of honey.

To make the Baklava:

1. Preheat the oven to 180°C (356°F).
2. Prepare a 24 cm (9 in) round baking tray, greasing it with ghee.
3. Crush the walnuts in a blender or food processor and put sugar on it, then add cinnamon.
4. Mix everything well with a spoon or spatula and set aside.
5. In the baking tray, layer 6 sheets of phyllo pastry on top of each other brushing each sheet with ghee before placing another on top. Apply ghee on the top sheet.
6. Spread a cup of the walnut mixture on top of these 6 sheets.
7. Add another 6 sheets of phyllo, applying ghee between each sheet and then spread a cup of walnuts like previously done.
8. Repeat until you have a total of 3 layers of the walnut filling then top with the last 6 layers of phyllo brushing each layer with ghee.
9. Cut into equal squares and bake in the oven for about 30 minutes, until it turns golden.
10. Pour the cooled syrup on top of the baklava as soon as it comes out of the oven. Wait until it’s completely cooled to turn it out into your serving platter.

Serving and storing suggestions:

1. Baklava is best eaten fresh out of the oven, but it will last for up to 2 days in an airtight container at room temperature.

Tips and tricks:

1. For the syrup, I like to put the juice in and then add the entire orange as well, and when the syrup is ready, I just remove the orange peels. The baklava should be hot and the syrup should be cold when it is poured on it so the baklava remain scrunchy. The beauty of baklava lies in the layering and brushing, so make sure you get the layers right.