Sarajevo baklava

Preparation steps

• Grind the walnuts, melt the butter (do not melt it for too long) and pour a cup of oil into the hot butter.
• Pour the sugar into a bowl and slice two slices of lemon, and pour water over the sugar two to three inches. Cook this bay for about twenty minutes, or until the moment you dip the teaspoon and feel it with two fingers like silk. When you feel that the bay is silky, let it cool down. You can cook this bay earlier and when the baklava is baked, slowly pour it over.
• Now prepare one baking tray, approximately 40 X 50cm in diameter.
• Grease the pan with this fat that you have combined with the oil, then arrange the two crusts / noodles quite smoothly in the pan. First one crust and then lightly grease it. Sprinkle ground walnuts mixed with one cup of sugar on the second crust / noodles. Lay the third crust, which you also grease (lukewarm), and again the same process, sprinkle with walnuts and so on until you run out of walnuts. Finally, save one nicer crust / noodle, which is quite smooth, as well as the previous crusts.
• Take one sharp knife and first cut strips 6 cm wide, which means how many strips can fit the width of your pan. See from top craftsmen how to cut baklava as a rule and simply make squares. If they seem too big after baking, cut to get two triangles
• Bake at 200 ºC.10 min., Then 40 min at 100ºC. Be careful if the oven is strong put the foil over. Good apetite! We are just enjoying it!