BAK-lava

this oriental delicacy has become so ingrained in many countries that do not have much contact with the east, so it has become an international cake that few have not heard of… and not only that, so many variations of this irresistible sweet have developed that the essence of the real, original baklava..but, in any case, I FINALLY decided, after countless tastes of different baklava - Greek, Turkish, fruit and… .to make my Bak-lava…. :)

Preparation steps

Mix the ingredients for the filling with a mixer. In a slightly deeper large pan - the one from the oven - place two crusts, pour 2-3 small sheffle fillets over it, spread the ground walnuts evenly and put another crust on it. Repeat the process until you reach the last two crusts, which together you put the last on top. Prick with a fork in several places.
Bake in the oven at about 200 degrees C, about 25 minutes. Of course, the baking time also depends on the type and strength of the oven. Pour hot with a topping of 8, 5 dcl of water, 5 dcl of sugar and 3 tbsp, which you have meanwhile cooked in the oven. Let it stand - the longer it stands, the tastier the baklava will be because the filling, crust and topping will blend better with each other.

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Rosa Cooking