Homemade juicy Turkish-style baklava with walnuts. For this dessert you will need: walnuts, thin crusts, sugar, lemon, and water. Preparation is simple and quick. Follow recipe.
Ingredients: simple, total time: 2h
1 kg thin crust
900 g ground walnuts
100 g coarsely chopped walnuts
150 g granulated sugar
1 pack 250 g butter/ melted
For Syrup:
750 g granulated sugar
1 lemon/ 3 ring slices and juice
1 liter of water
1 bag vanilla sugar/ 10 g
Preparation:
Melt the butter over low heat.
Mix ground and coarse walnuts in a bowl. Add sugar and 2 bag vanilla sugar, mix again. Set aside.
Take a larger round pan and place the 500 g crusts on them, cut them according to the dimensions of the pan, you will use the rest of the cut crusts for later. Repeat the same with the other package. Set 1 round crust aside to cover.
Coat the pan with oil.
Brush the first 5 crusts with melted butter. When stacking those first crusts, you also use the cut ends of the crust.
Arrange mixed walnuts and sugar on the crust.
Fold the next crust and spread it with melted butter, then again the crust with the walnut filling.
You do this with the next crusts in the same order.
When you have reached the end, leave 2 crusts for covering, spread the second last crust with butter.
Cut the baklava into rhomboids or cubes.
When you have finished cutting, pour evenly melted butter over it.
Fold with the round crust that you separated at the beginning.
Bake in a preheated oven at 190 °C for about 10 minutes, then reduce the temperature to 150 °C and dry the baklava for about 1h -1h 25 minutes.
While the baklava is drying, make a syrup of sugar, water, and lemon
Pour sugar and water into a small saucepan and stir on moderate heat.
After boiling, add 1 bag vanilla sugar and 3 rings of lemon and lemon juice cook for another 10 minutes, with stirring occasionally.
After baking, cool the baklava for 5-7 minutes and pour syrup over it with the help of a ladle.
Leave the cake to absorb the syrup. It is best consumed the next day.
Buon appetito!
NOTE:
If you like sweeter baklava, add a kilogram of sugar to 1200 ml of water
Keep the baklava in a cool place.
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