Delicious Baklava

"You do know what the hardest part of preparing baklava is, right? Waiting an entire day for it to soak up the syrup well before pigging out with it!"
Preparation60 min.
Cooking80 min.
Тotal140 min.
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  • phyllo pastry - 2 lb (1 kg) thin
  • oil - 1/2 cup
  • butter - 1/2 cup
  • for the filling
  • walnuts - 2 cups, chopped
  • sugar - 2 - 3 tbsp
  • cinnamon - 1 tsp
  • semolina - 2 - 3 tbsp, wheat
  • for the syrup
  • sugar - 2 lb (1 kg)
  • water - 4 1/5 cups (1 liter)
  • vanilla


Separate the phyllo pastry into 3 layers. Place the first layer, add half of the filling, made from the coarsely ground walnuts, sugar, semolina and cinnamon. Place the second layer on top and put the remaining stuffing on. Finish off with the third layer.

Cut thus prepared baklava into pieces, according to the preference and skill of the chef. Pour boiling oil over it. Bake in a moderate oven; brown it to your preference (toasted or pale). Leave the baked baklava to sit overnight.

Then pour on boiling syrup over it, made from the water, sugar, boiled together for 5-6 minutes and the vanilla, added just before pouring it on. Cover the soaked baklava and leave it to sit for one more night, then it is ready.find similar recipes here

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