Baklava Lena

Baklava Lena

Baklava, originally from Turkey, has been embraced by Serbs and is commonly prepared for New Year's celebrations and other festive occasions. My mother's traditional recipe, which I also use, consistently yields outstanding results, prompting frequent compliments and inquiries about its quality. While baklava is typically known for its sweetness, this particular recipe uses a moderate amount of sugar, enhancing its flavor and making it exceptionally delicious. I am confident that once you try this recipe, it will become your preferred method. I always adhere to this recipe because it is truly exceptional. Please follow the recipe.

Ingredients: simple, total time: 90 min.

Fill:

-------------------------------------

Crust:

Especially walnuts

When baking is poured with syrup:

Baklava procedure:

First make baklava syrup, mix all ingredients and cook for 15–20 minutes.
Then prepare the ingredients for the filling, mix it all, beat the eggs with the sugar, add the oil, sour cream, vanilla sugar.
Blend all walnuts and mix with the baking powder.
Put the first crust in a greased large pan. Grease it with 3 tablespoons of filling so that it covers each edge of the crust. Then put the second crust, put the filling and then just sprinkle the blended walnuts with 4 tablespoons or more. Then repeat each crust with the same filling + walnuts, and count that there is one crust left for the very top of the baklava where nothing is placed.
When you get to the end, last crust cut with a slit knife the baklava into cubes or triangles, before baking.
Bake in the oven at 180 °C, cover with aluminum foil for 30 minutes. Then remove the aluminum foil and bake for another 15–20 minutes.
Baklava must get a golden brown color like caramel!
This with baking baklava is very important!
When the baklava is done, so hot, pour cold syrup over it and leave it to cool. The recipe is mine, and it’s phenomenal, and I always make this baklava, and they are incredibly delicious.

Buon appetito!

NOTE:

It is not very sweet like others' baklava, so you can eat them easily try it, and you will see you will love this recipe!
You can keep baklava in the refrigerator and at room temperature, if it's summer, you can keep it in the refrigerator, and in winter you can also on the terrace.

Do you want to try something a little different?

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