Greek Baklava

Ingredients

• 1 pack Yufkateigblatt (ca. 400 g, Greek specialty shop)
• 100 g liquid butter
• 200 g walnuts
• 100 g almond kernels
• 100 g pistachios
• 2 egg whites
• 4 tbsp Honey
• 1 tsp cinnamon powder
• 1 tbsp rose water
• 250 g sugar
• 4 tbsp Lemon juice

Instructions

1. 1.

   Carefully separate the dough sheets, cut them to size and cover with a damp cloth.

2. 2.

   Grind walnuts and almonds in a hand grinder, add pistachios but leave slightly coarser. Whisk egg whites until stiff, then fold in honey, nuts, cinnamon and rose water.

3. 3.

   Brush the pan with butter, layer alternating dough sheets and nut mixture, brushing each sheet with butter. Finish with some dough sheets on top.

4. 4.

   Bake in preheated oven at 200°C (middle rack) for about 30 minutes.

5. 5.

   Meanwhile boil sugar with 250 ml water in a pot, simmer for 1 minute, remove from heat, let cool slightly and stir in lemon juice.

6. 6.

   Remove the finished baklava from the oven and while still hot drizzle it gradually with the syrup. Let cool. Cut into cubes or triangles before serving.