This delightful dessert carries centuries of tradition and cultural significance in every bite. Turkish Baklava ingredients:
500 grams of thin crusts for baklava,
500 grams of ground walnuts,
250 g of butter
Form the crusts according to the pan (I made them in a round dish, so I cut circles).
Melt the butter.
Coat the bottom of the dish with a thin layer of butter, then put the first crust, spread the butter over it, then the second crust, then do the same with the third and sprinkle the fourth with some ground walnuts. Continue stacking the baklava, a row of crusts, then a row of walnuts, and finally stack 3-4 crusts again and coat each one lightly.
Cut the assembled baklava into rhombuses and carefully spread the remaining melted butter on the “cuts”.
Bake for about 45 minutes at 150°C, shaking the pan occasionally.
Sweet syrup:
1 liter of water,
1/2 kg of sugar,
1 lemon.
Boil water and sugar for 10 minutes, add sliced lemon and cook for a few more minutes.
Pour part (2/3) over the baked baklava, and let the rest simmer until it is thicker, then pour it over the baklava as well.
Leave to cool at room temperature and serve the next day.
