Armenian pakhlava with pomegranate syrup

Method

1. First, make a syrup by bringing the sugar, pomegranate molasses and 300ml water to the boil in a pan. Reduce the heat to medium and simmer for 15 minutes. Leave to cool.
2. Next, make the filling. By hand or in a food processor, chop the walnuts with a pinch of salt to obtain a coarse consistency. Combine with the ground cinnamon and cloves.
3. Heat the oven to 150°C/gas 3. Grease the baking tray with butter. Lay the first 12 sheets of filo in the tray, generously brushing each sheet with the melted butter before adding the next. Evenly spread the filling mixture on top, then lay the other 12 sheets of filo on top in the same way, brushing with butter as before. Brush the top generously with butter. With a sharp knife, cut the pakhlava in half lengthways, all the way through the layers, then cut it widthways into quarters. Cut each resulting rectangle on the diagonal, alternating the direction to create a pattern.
4. Bake for 30 minutes, then remove from the oven. Using a tablespoon, carefully pour the syrup on top, distributing it evenly. Decorate with whole cloves on top for a more intense flavour, if wished. Allow to cool in the tray, then serve.