- 2 packages of phyllo dough
- 500 g chopped walnuts
- 500 g unsalted butter
- 5 cups cold water
- 7 cups caster sugar
- 2 Tbsp lemon juice
Directions:
1) Preheat the oven to 180°C
2) Place one package of phyllo dough in the baking sheet. If your phyllo dough is bigger than your pan, let it hang over and trim it off at the end
3) Spread the (not too fine) chopped walnuts over the dough and place the second package of phyllo dough over the nuts
4) Trim the pastry edges to fit nearly within the baking pan
5) Use a sharp knife and cut through the dough halfway down the height of the pan to make little square pieces
6) Melt the butter in a saucepan over low heat and pour it over the dough. If it possible, don’t use the milk solids at the bottom of your saucepan
7) Bake the baklava in the centre of the oven until the top is lightly goldenbrown
8) When your baklava is baking, you can make the syrup. Combine the cold water with the sugar and the lemon juice in a saucepan. Boil the mixture for 15 minutes. Once ready, set it aside to cool a bit
9) Remove the baklava from the oven and let it cool completely
10) When the syrup is not hot if you touch, you can pour it evenly over the baklava and set it aside to cool completely
11) Serve at room temperature
