Baklava with Semolina
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Baklava with Semolina

IvanIvan
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Baklava with Semolina1 / 2
26/03/2014
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Preparation15 min.
Cooking35 min.
Тotal50 min.
Servings6
"It`s wise to lock your fridge after putting the baklava in it... just in case."

Ingredients

  • phyllo pastry - 2 packs, fine, 28 oz (800 g)
  • eggs - 6
  • sugar - 1 1/2 cup
  • walnuts - 1 1/2 cup, chopped
  • semolina - 1 cup
  • oil - 1 1/5 cups (300 ml)
  • for the syrup
  • sugar - 4
  • water - 6 cups
  • lemons - juice of 1/2 lemon
  • vanilla - 2 packets, optional
measures

How to cook

Grease a large tray and arrange the phyllo pastry from one package. Beat the eggs well with the sugar and add the semolina and walnuts. Pour this mixture over the phyllo pastry in the tray and cover the top with the phyllo pastry from the other pack.

Cut it into pieces and pour heated oil over it. Put it to bake in a moderately heated oven. Prepare the sugar syrup by boiling the water with the sugar on the stove for 5 minutes and finally adding the vanilla and lemon juice.

Pour the warm syrup over the cooled baklava. Leave the baklava to sit overnight before serving it.

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