Ingredients
1 package (500 g) crust dough500 g chopped walnuts
1 tbsp. gl. ground cinnamon
1 fl. tea butter, melted
1 fl. tea white sugar
1 fl. tea water
1/2 fl. tea honey
1 tbsp. gl. vanilla extract
1 tbsp. gl. grated lemon zest
How to:
Mix the nuts and cinnamon in a bowl.
Place 2 sheets in the bottom of the prepared dish.
Brush generously with some of the melted butter and sprinkle with 2 to 3 tablespoons of the nut mixture.
Repeat the layers until all ingredients are used, with the last layer being the leaves.
Using a sharp knife, cut the baklava into 4 long rows and then diagonally 9 times to form 36 “diamonds”. Make sure you cut to the bottom of the layers.
Bake in the preheated oven until golden brown and crisp, about 50 minutes.
While the baklava is baking, combine the sugar and water in a small saucepan over medium heat and bring to a boil.
Add the honey, vanilla and lemon zest, reduce the heat and simmer for 20 minutes.
Take the baklava out of the oven and while it's still hot, pour the syrup over it.
Let it cool completely before serving.
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