Lenten baklava

I was surprised when I realized that my hundred times tried baklava recipe deviated significantly from the usual. This baklava, namely, gets its only fat from walnuts, no oil, no butter, no margarine…

Preparation steps

Put two crusts slightly larger than the bottom of the pan in the pan (you can coat it with oil, but it is not necessary). Shape the other crusts exactly according to the dimensions of the bottom.
Sprinkle the first two crusts evenly with a handful of ground walnuts and add a few raisins.
Cover the first layer with one crust, then sprinkle with walnuts and raisins as desired, thus arranging the crust after crust and layer by layer of stuffing.
When you have used up all the nuts, finish with two crusts and cut the cake into rectangles, rhombuses or as you like with a sharp knife. It is important to cut all the way to the bottom.
Place the baklava prepared in this way in the oven at 150-180-200 degrees (gradually increase over twenty minutes) until the upper crust is completely browned and begins to curl.
While the baklava is baking, add the syrup: put the sugar, vanilla sugar and strained lemon juice in cold water and put it on the fire and stir occasionally. When it boils, reduce the heat and let the juice reduce to the desired density for ten minutes or more.
Pour boiling syrup over the hot, freshly baked baklava and leave it in a cool place for a few hours, preferably overnight, so that the syrup is thoroughly absorbed.

Serving

If you like sweeter baklava, the syrup can also be made in a ratio of 1: 1, and it is possible, of course, to increase the amount of filling. The stated quantities refer to a 20 × 36 cm baking tray.

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