Traditional Baklava ingredients:
1/2 kg Phyllo Dough Sheets,
1/2 kg of ground walnuts,
melted butter as needed,
1/2 kg of sugar,
1 lemon and water.
You can also finely chop half of the walnuts and grind half.
Procedure:
Thin crusts are arranged in a greased pan so that we have approximately 4 rows of crusts (the top and bottom rows/layers are slightly thicker than the two middle ones). Brush each crust with a brush dipped in melted butter.
Then put the second crust and so on until one layer is stacked. On the buttered crust, sprinkle one-third of the walnuts evenly.
And then stack the next layer of crust until all the material is used up. The baklava stacked in this way should be cut with a sharp knife all the way to the bottom into cubes of the desired size and shape.
Put the butter in a small container and heat it well and spoon it in between each cube. Bake in a preheated oven at 150 degrees Celsius until the cubes start to separate from each other, about 45 minutes…
Be careful because they burn easily, keep an eye on them.
Pour over the baked and hot syrup with slightly cooled syrup.
Syrup:
take sugar and a little water, just enough to cover the sugar and boil the syrup to be medium thick, to which thinly sliced lemon rings are added.
Leave baklava to cool.
