This aromatic and flavorful olive oil baklava is also ideal for fasting!

https://www.gastronomos.gr/syntagh/eykolos-mpaklavas-elaioladoy/159489/

Ingredients

Servings: 25-30

500g walnuts
3 tbsp breadcrumbs
¼ tsp ground cloves
3 tsp sugar
1kg fillo dough
1½ cup olive oil
25-30 cloves for decorating (optional)

For the syrup

500g sugar
250g honey
500g water
1 cinnamon stick
zest of an unwaxed lemon
1 tbsp lemon juice

Preparation

Add the walnuts, breadcrumbs, cloves and sugar in a bowl and stir thoroughly.  

Preheat the oven at 180ºC and oil the bottom of a baking sheet.  

Layer 4 pieces of fillo dough one on top of the other, oiling each of them thoroughly. 

Sprinkle a bit of the stuffing on top and cover with 2 more fillo pieces, both of them well-oiled. 

Sprinkle some of the stuffing. Place two more fillo pieces on top and repeat till all the stuffing has been used. 

Place 4 oiled fillo pieces on top and carve diagonally to form diamond shapes. 

Stick a clove at the center of each piece (optional).

Place the baking sheet into the oven and bake for 50 minutes. 

For the syrup

While your baklava is in the oven, use the time to prepare the syrup: 

Add the sugar, honey, water, cinnamon and lemon zest into a pot. 

Boil for 7-8 minutes after the boiling point. 

Once you take it off the heat, pour in the lemon juice. 

Take your baklava out of the oven and, using a deep ladle, pour the syrup over slowly. 

Leave the baklava to soak up the syrup for at least 3 hours.