DIRECTIONS

Prepare the filling

1. Crush the walnuts in a wooden mortar so as to break into small pieces
2. Place walnut pieces, cinnamon and crushed cloves in a bowl and stir
3. Add sugar and stir some more; let the filling rest
4. In a pot, melt the Horio butter Corfu type without burning it
5. Place two layers of phyllo at the bottom of the pan and brush the sides of the phyllo with plenty of butter
6. Brush the bottom layers with 3 tblsp of the filling
7. Place another layer of phyllo and brush with some of the filling; continue this way until there are only two layers of phyllo left
8. Place the last two layers on top and tidy up the sides of the pan
9. Cut the baklava with a sharp knife into small pieces
10. Pour the remaining butter on top of the baklava
11. Cover with aluminum foil and bake in a preheated oven at 180 degrees for an hour
12. As the baklava bakes, heat the honey in a pot
13. As soon as you remove the baklava from the oven, while it is still hot, pour the hot honey
14. Let it absorb the honey for about 20 minutes and then it is ready to serve