Prepare the syrup: add all the ingredients for the syrup in an average saucepan and cook over low heat for 10-12 minutes, until it thickens. Remove from the heat and let the syrup cool at room temperature while Baklava Cook. You can push it together by placing it even in the fridge for a while.
Put the butter in a small saucepan and heat slowly over low heat. Remove the pan from the heat and cool for 2-3 minutes. You can clarify it if you want (I usually don’t worry!) But it will make a more crunchy final result. To do this: with a spoon, browse the lactiginous foam from the upper part of the butter (you can mix it in the mixture of walnuts so as not to lose anything). Set aside until it is ready for use.
Preheat the oven to 375 ° f/180 ° C. Assess a 12 -inch round pan with parchment and lightly butter the paper.
In a large bowl, add walnuts, sugar, spices and orange zest. Add the butter foam if you clarified it, or just a couple (2) of spoons of melted butter and mix to unite everything. Add a little sugar even if you want it.
Distribute the first Phyllo sheet in front of you vertically and brush with melted butter. Place a second sheet above and brush that. Sprinkle about a half cup of the walnut mixture above, spreading it evenly. Collect the phyllo, like a accordion, then boillary so that you look like a rosette. Put it to the center of the pan. Continue with the next two sheets and nuts in the same way, buttering and spraying the phyllo with walnuts, collecting it like a accordion. Then, place this following the rosette, starting to form a concentric circle. It continues in this way until the pan is not full, putting the “accordion” of phyllo cuddles next time every time.
Bake in a preheated oven for about 45 minutes at an hour, until golden and crunchy.
As soon as you remove Baklava from the oven, seasoned with the cooled syrup.
