Baklava is an oriental (originally Turkish) cake which is made from filo pastry and walnuts. The taste of Baklava is unique and it is one of the best desserts I’ve ever tasted. Baklava is usually cut into diamond shapes and poured with syrup made from water, sugar and lemons. There are so many recipe for this delicious cake, but this one I consider the best, give it a try!
Ingredients for syrup:
1l of water
1kg of sugar
Boil water and sugar until the mixture becomes thick. Squeeze one lemon and cut the other into thin slices. When you take off the syrup from the heat add the juice and slices of lemon in it.
Boil syrup two hours before you start making baklava because it must be cold when you pour it over baklava.
Ingredients for Baklava:
12 sheets of filo pastry
600g walnuts (half grounded half chopped)
100ml of water
Take the walnuts and grind half of them and chop the other half in small pieces.
Put the water and butter on a low heat and mix until the butter is melted.
With this mixture we will brush every sheet of filo pastry. Take the first sheet of filo pastry and lay it on greased baking sheet. Brush it with mixture of butter and water .
Cover with second sheet and brush it with mixture of butter and water also. Put the third sheet over the first two, brush it with the butter and water and spread walnuts and raisins.
Cover with the fourth sheet, brush it with butter and water and spread walnuts and raisins. Do the same procedure until you have only three sheets of filo pastry left. Each of those three sheets brush with mixture of butter and water and put it one on top of the other. Cover all other sheets with those three. Cut Baklava into triangles, rectangle or diamond shapes…depending how you like it.
Bake in preheated oven at 180 degrees Celsius (356 degrees Fahrenheit) for about 30 minutes. When Baklava gets nice brown crust, take it from the oven and immediately pour cold syrup over it and spread lemon slices from the syrup.
Cover it with aluminum foil and put it in the fridge or some cold place to stay for about 24 hour. Serve chilled with glass of cold lemonade.