Burma baklava

Preparation steps

• Melt the butter in lukewarm milk, add salt and beaten egg. Pour the milk into 800 g of flour and knead the dough. If necessary, add the rest of the flour while kneading. Mix until it stops sticking to the substrate. Let stand for about half an hour. Divide the dough into about twenty balls, and the size of each depends on how big the baklava will be. Roll out each ball to a millimeter thick, coat them with melted butter and sprinkle with a mixture of pistachios, sugar, lemon zest and vanilla sugar. Roll each piece and arrange in a baking sheet. Coat them with egg yolk whipped with two tablespoons of milk. Bake in an oven preheated to 180 c °. While baking, cook the sugar and water syrup. Let it boil for ten minutes, and when we remove it from the heat, add the juice of one lemon to the syrup. After 15 to 20 minutes of baking, pour hot butter over the baklava, and when it turns brown, pour hot syrup. Return to the oven for another ten minutes. Remove the roasts and cover with foil until they cool to room temperature. Then put them in the fridge for a few hours