1 pack (250g) filo or yufka dough
(10 sheets of 30 x 31 cm)
180 grams of sugar
80g honey- Wernet's
summer blossom honey
3 tsp ground cinnamon
230g walnut kernels
1.Leave the dough sheets to rest at room temperature for about 10 minutes.150ml water,
150 sugar and Boil 40g honey in a saucepan, simmer for about 8 minutes while stirring constantly.
Set the pan aside, stir in the cinnamon. Finely grind 100g walnuts in the universal grinder.
Roughly chop 130g walnuts, mix with 30g sugar and 40g honey.
2. Melt butter. Halve the pastry sheets. Lightly grease an ovenproof dish (15x30cm) with butter. Place a sheet of pastry in the tin, brush with butter and sprinkle with ground walnuts.
Continue until there are 10 sheets of dough stacked on top of each other. Spread 3/4 of the walnut and sugar mixture on the last buttered sheet of dough. Layer 10 more sheets of dough on top, buttering each sheet of dough again and sprinkling with ground walnuts. Brush the last layer with butter and spread with the remaining walnut-sugar mixture.
3. Using a sharp knife, cut the baklava across into strips about 3cm thick and cut diagonally into diamonds about 3.5cm wide. Bake in the preheated oven (electric stove: 175°C/ circulating air: 150°C/ gas: level 2) for 50-60 minutes and cover with aluminum foil approx. 25 minutes before the end of the baking time. Remove from the oven and spread the syrup over the hot baklava.
Leave in a cool place for about 48 hours.