Moroccan baklava

Preparation steps

• Mix eggs and sugar, add softened margarine and then flour. Then add raisins (previously cleaned, washed and soaked in warm water) and chopped walnuts and ground walnuts, and mix into a uniform mass / filling.
• In a slightly oiled pan (my dimensions are approx. 32x32 cm) lay the crust, oil a little, then the second crust, oil a little and put the third crust. On the third crust, apply 1/2 of the mass of eggs, walnuts, etc. It is a little harder to spread because the mass is thicker and heavier, but slowly with a blunt knife, 1 evenly and it will be ok.
• Arrange the crust on this filling again, oil a little, the second crust, oil a little and then the third crust. Spread the second 1/2 filling evenly on the third crust, and then three crusts again. This time, in addition to the first two, lightly oil the third-final crust.
• Now cut the baklava as you wish. As my pan is square, I make a 4X4 net, and then I cut all 16 pieces diagonally. Bake for 45 minutes at 200 C. For the last 10 minutes you can slightly reduce the power to 170 C.
• Pour hot baklava over the hot bay, which is obtained by boiling water and sugar in a thicker syrup and adding lemon juice towards the end.
• Baklava will initially swim in the bay, but will gradually soak it up. When completely cooled, tear the pieces by "cuts", serve and sauté.
• DO NOT count calories !!!