Baklava

Description
Baklava is one of the traditional desserts which is best known and made in all regions of Anatolia. The type which is prepared with a very thick syrup and keeps for a long time is known as "Dry Baklava" (Kuru Baklava).



Putas

 * 1 glass flour
 * ¼ glass water
 * 2 eggs
 * ⅕ tablespoon salt
 * 1 teaspoon olive oil
 * 1⅓ glasses starch
 * Two packs of phylo dough

Filling

 * 1 glass melted margarine
 * 1½ glasses ground walnuts

Syrup

 * 2 glasses granulated sugar
 * 2 glasses water
 * 2 teaspoons lemon juice

Directions

 * 1) Prepare the dough according to the dough for the baklava recipe.
 * 2) Place the dough pieces on each other on a wooden board.
 * 3) Cut these pieces according to the size of the tray where they will be cooked.
 * 4) Grease the tray lightly and place one layer of dough over.
 * 5) Pour ½ tablespoon melted margarine evenly over the dough.
 * 6) Place only half of the pieces of dough on the tray so that there is one layer of dough, and margarine over that.
 * 7) When half of the dough is used up, sprinkle ground walnuts over.
 * 8) Over the walnuts place another layer of dough, spread some margarine, then another layer of dough, continue until all the pieces of dough are used.
 * 9) Cut the pieces of dough into the shape of baklava, place in a moderately heated oven and cook for an hour until the color of the baklavas turn golden brown.
 * 10) Put granulated sugar, water and lemon juice into a pan, melt the sugar over moderate heat and boil for about 15 minutes until the mixture becomes syrup.
 * 11) Remove from heat and allow to cool for 10 minutes, brush with but.