Turkish Baklava

Ingredients

• 1 pack Yufka dough sheets (ca. 400 g, Turkish or Greek specialty store)
• 100 g liquid butter
• 200 g walnuts
• 100 g almond kernels
• 150 g pistachios
• 2 egg whites
• 4 tbsp Honey
• 1 tsp ground cinnamon
• 1 tbsp rose water
• 250 g sugar
• 4 tbsp Lemon juice
• 50 g grated pistachios

Instructions

1. 1.

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

2. 2.

   Finely grind walnuts and almonds in a hand mill, add pistachios but leave slightly coarser. Beat egg whites until stiff, fold in honey, nuts, cinnamon and rose water.

3. 3.

   Brush the baking dish with butter, layer alternating dough sheets and nut mixture, brushing each sheet with butter. Finish with a top sheet of dough.

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, then stir in lemon juice.

6. 6.

   Remove the finished baklava from the oven and while still hot, drizzle syrup over it gradually. Let cool. Sprinkle grated pistachios on top. Cut into squares or rectangles before serving.