I think my baklava is better than this :), but I will still share this recipe if anyone likes it, let them make it according to these instructions. Follow recipe.
Ingredients: simple, total time: 60 min
1 kg of ready-made noodles (crust) for baklava
900 g of ground walnuts
100 g of coarsely chopped walnuts
150 g of sugar
250 g butter
100 ml of oil.
For (dressing) Syrup:
1 kg of sugar/ you can put less sugar about 400 g and 600 ml water/
1 liter of water and
1 lemon.
Preparation:
Prepare the dressing — pour the sugar into the pot and pour water over it (so that the water is two fingers above the sugar). Cook for about 20 minutes on high heat, maybe less, the topping should not be too thick.
Cut the crust to the size of the baking tray in which the baklava will be baked. You can also use an oven tray.
Melt the butter over low heat, be careful not to change color, mix it with oil.
First, put three crusts in the pan, which should be coated with butter and oil (let this mixture be warm, this will give the crust crispiness), then put all the chopped walnuts on the first three crusts. Put two crusts over it, then spread a mixture of butter and oil (you can also put the mixture on each crust), then sprinkle with ground walnuts, which you have previously mixed with 150 grams of sugar. Repeat the process until you have used up the material.
Finally, cover the baklava with three crusts by coating each, after placing, with butter, except the last one.
Before cutting, press the baklava with your palms and flatten everything. The baklava is then cut into a diamond shape.
Place in the oven, first for 10 minutes at 190 °C, until it gets a light brown color, and then dry for 45 minutes at 150 °C. If you think it will be too dark, cover it with aluminum foil and continue baking.
Make sure it is baked by spreading the baklava with a fork and see if the bottom is also baked. Pour the cold topping over the hot baklava and press with a baking tray or baking tray to flatten the crust. The baklava should not be pressed for more than ten minutes.
Baklava is best when left for a day or two, in a cool place. Serve.
Buon appetito!
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