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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

1. Grease a baking dish with some butter and layer 10 sheets of phyllo, brushing each sheet with melted butter.
2. Sprinkle with half of the chopped walnuts.
3. Repeat the process with additional phyllo sheets and walnuts.
4. Finish with 10 sheets of phyllo.
5. Cut into pieces and bake at 180°C for 45-50 minutes until golden.
6. Meanwhile, prepare the syrup: boil the sugar, honey, and peach juice, add the corn flour, and stir until slightly thickened.
7. Pour the hot syrup over the hot baklava and let it absorb.