Eid baklava

Preparation steps

• Whisk the egg yolks and whole eggs a little by hand, add salt, oil, yoghurt, milk and with constant kneading slowly add the sifted flour and knead all the time until you get a nice medium soft dough that does not stick to your hands.
• When you have kneaded the dough, divide it into 55-60 small balls the size of larger walnuts. Arrange the balls in a greased pan and coat them a little with greasy hands. cutting baklava.
• Let them rest for 30 minutes. Then start developing the crust. Sprinkle each ball with density and develop the crust, which should be so thin that you can read the newspaper over it. how big is your baking tray (this one is bash big no.60) the crust should then be dried as much as it can hold in your hands. those 3 balls that you left for the top) take all the crusts, put a pan over them and cut the excess (this will make it easier to stack the baklava) melt the butter and chop the walnuts (you can do this earlier)
• Now let's start stacking the baklava, oil the pan with butter well and arrange 5 crusts and sprinkle with 4 tablespoons of butter and so on until you reach 20 crusts on which half the walnuts go and again we stack 20 crusts with each fifth sprinkled and put the other half of the walnut and then others in the same way as the previous ones (I had 60 crusts so I divided them that way)
• Now we need to develop the three that we left aside for the end. They do not need to be dried, but you develop and put them over the pan and so all three. bake (I baked it in the bakery because it was a very large pan) bake for about 3 hours and put it in a preheated oven at 180C until it gets a golden color then reduce to 100 about 1 hour and then to 70-50C turn off the oven for another 2 hours and leave it inside until it cools completely
• The next day, prepare the syrup, put the sugar and water to boil when it boils, put half a lemon and cook for 10 minutes on a moderate heat, remove from the heat and leave to cool for 10 minutes. So pour the baklava. It will slowly absorb the syrup. I hope I was clear if you didn't understand something well or I missed it, feel free to ask me