BAKLAVA

1. Boil water and sugar in a pan to make syrup.

2. When it boils, add a few drops of lemon juice and continue boiling 30 seconds more. Then leave it until cool.

3. Put the cool syrup in the freezer to stay there 1 hour. Meantime prepare the baklava.

4. Melt the butter in a pan and cool it.

5. Fillo Dough packet includes 2 small packages and each of them has 24-25 layers of flour dough. Lay one layer on the oiled tray and distribute the butter on the layer without leaving any place dry.

6. Continue lying and buttering dough layers until 16 and spread 1.5 cups crumbled walnut on layers.

7. Lay another buttered 16 layer without leaving any place dry and spread the left walnuts on the layers.

8. Again lay the last buttered 16 dough layers on the top and cut the baklava with any shape, diamonds, squares or rectangular.

9. Cover the tray with aluminum foil and place the tray in preheated oven at 350 ºF (180 ºC).

10. After 10-15 minutes take of the aluminum foil and bake 10 minutes more until golden brown.

11. Take off the tray from the oven and leave to cool 10 minute. Then pour the cold syrup form freezer, and wait several hours until baklava absorbs the syrup completely to serve.

1. When pouring the syrup, baklava must be warm and syrup must be cold.

2. Don’t cover over the tray after taking baklava off the oven, otherwise it will be soft not crunchy.

3. I build 3 bunches of 16 dough layer, 2 layers of walnuts, but you can definitely change the numbers of dough and make 3 or 4 layers of walnuts.

4. You can use crumbled pistachio or hazelnuts instead of walnuts.

Please click on the picture to enlarge !!!!!!!!!