How to cook
We all make this nice dessert, but I wanted to write the ins and outs of how baklava should be crunchy and sweet. Baklava should not be soft or like porridge - it should become crunchy between layers and be well syruped. With many attempts I can say that I found the perfect recipe for Turkish baklava.
First, the crusts must be very thin. Then melt the butter in the microwave, grind the walnuts and choose a baking pan and grease it well, then put the first layer of crust and grease it with butter, then put the second layer and grease it again with butter and sprinkle a handful of walnuts. Then again crust and butter, then again crust, butter and walnuts and carry on until you run out of products. Walnuts on every other crust and butter on each one - this is very important, in order to make it crunchy.
When you add the last crust, cut the baklava like a sun and by looking at the photo, you can also cut like that, but if you can't - cut it into squares - its taste is important. Spread it with butter on top again - only after cutting it.
Put the baking pan in a preheated oven at 340°F (170 degrees) until it aquires an appetizing color on top - in 40 minutes it is done in my oven. Then let it cool well and start with the syrup.
Put the sugar and water in a saucepan and boil the mixture over medium heat. Once the sugar has melted and started to boil, add the lemon juice and wait for it to turn into thick syrup - about 15-18 minutes (on a gas stove) the desired density is obtained.
Not very hot, but warm syrup is poured over the baked baklava and it is NOT covered with anything. Wait for it to cool down a bit and put it in the fridge to set - it is ready in 2-3 hours.
The taste of this Turkish Sun Baklava is amazing - it turns out sweet and crunchy.