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Adjust Servings:
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



  • Vegetarian

Flaky, crispy, tender and sweet

  • 90 min
  • Serves 15
  • Medium



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



Mix the bread-crumbs with the lemon peel. Grease the baking pan and start arranging the filo pastry - 1 package is around 15-17 sheets. Spread oil over every pastry sheet.


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.


Prepare the sugar syrup by mixing sugar and water on the hot-plate. Heat it until the sugar dissolves in water. Distribute the warm syrup evenly over ready baklava to soak and sweeten it.

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