3 egg yolks
1 egg complete
1 cup of tea (small cups) with milk
1 glass of oil
1 glass of water
1 baking powder
1 tablespoon uthell
1 pinch of sugar with a fork
1 pinch of salt thikes
350 gr butter
600 gr starch


1,400 kg of sugar
800 ml of water
2 tablespoons lemon juice


All the above ingredients come together until we form a dough. Cover the dish with oiled plastic wrap and let it stand overnight in the fridge.
The next day he divides the cakes (out of this dough I got 36 cakes a little bigger than the walnut kernels). Cover the cookies with a kitchen towel and leave them for 1 hour. Dilute 2 layers at a time, lay the nuts at the beginning of the layer and make rolls with the help of the thinner. Cut into small pieces and add melted butter on top. Bake at 150 gr for 3 hours.

For the syrup we need water and sugar with lemon juice. Boil the water until the sugar melts and starts to thicken a little, test with a spoon if it falls slowly from the spoon, the syrup is ready. Here you should know that the baklava should be hot and the syrup should be cold or vice versa.

Enjoy your meal

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