Ingredients
- 500 g phyllo Viritou Nineli
- 300 g walnuts Filopoulos, finely chopped
- 200 g sugar
- 1 cup butter Militsopoulos, melted
- 1 cup honey Meligyris
- 1/2 cup peach juice
- 1 tbsp corn flour
Instructions
- Grease a baking dish with some butter and layer 10 sheets of phyllo, brushing each sheet with melted butter.
- Sprinkle with half of the chopped walnuts.
- Repeat the process with additional phyllo sheets and walnuts.
- Finish with 10 sheets of phyllo.
- Cut into pieces and bake at 180°C for 45-50 minutes until golden.
- Meanwhile, prepare the syrup: boil the sugar, honey, and peach juice, add the corn flour, and stir until slightly thickened.
- Pour the hot syrup over the hot baklava and let it absorb.
