- 1 package Filo pastry
- 300 g Walnuts
- 100 ml Sunflower oil
- 200 g Bread-crumbs
- 2 tbs Lemon peel
- 1 liter Water
- 1 kg Sugar
- 3 tbs Lemon juice
Obviously no holiday should miss baklava. Sweet and melting, crispy and juicy, that is a traditional dessert for special days. Soo Tasty with Soo Foodies!
- Always follow the rule of different temperatures. Pour warm syrup over cold pastry or cold syrup over hot pastry
- If you prefer cold syrup over hot baklava, you can prepare the syrup on the previous day
- In addition taste is better on the second or third day when the syrup has soaked well
- You can arrange the sheets and walnuts plus bread crumbs in different proportion, but always start and finish with at least two sheets
When 1/3 of the pastry is layered out, put 1/3 from the bread-crumbs & lemon peel mixture plus 1/3 of the chopped walnuts. Continue with another 1/3 of pastry sheets each one greased. Then again, put 1/3 from the bread-crumbs & lemon peel mixture and 1/3 of chopped walnuts. Continue with the last 1/3 of pastry sheets, each one greased and the final 1/3 from the bread-crumbs & lemon peel mixture as well as the final 1/3 of chopped walnuts. Finish with 2 sheets of filo pastry. Cut in rhombuses and bake in pre-heat oven at 180 C for about 30 minutes. When ready and got golden colour, let it cool.