Walnut Baklava

Ingredients

• 250 g Yufkateigblatt (Turkish specialty shop)
• 100 g walnut kernels
• 50 g almond kernels
• 80 g pistachio kernels
• 1 Egg white
• 2 tbsp honey
• 0.5 tsp cinnamon powder
• 1 tsp rose water
• 50 g liquid butter
• 125 g sugar
• 2 tbsp lemon juice

Instructions

1. 1.

   Gently separate the dough sheets, cut them to size and cover with a damp cloth. Finely grind walnuts and almonds in a hand grinder, roughly chop pistachios.

2. 2.

   Preheat the oven to 200°C fan.

3. 3.

   Beat the egg white until stiff, fold in honey, nuts, cinnamon and rose water. Grease a pan with butter, then layer alternating dough sheets and nut mixture, brushing each sheet with butter. Finish with 2-3 dough sheets on top.

4. 4.

   Bake in the preheated oven for about 30 minutes. Meanwhile, boil sugar with 125 ml water in a pot, simmer for 1 minute, remove from heat, let cool slightly and stir in lemon juice.

5. 5.

   Remove the finished baklava from the oven and while still hot pour the syrup over it gradually. Let cool. Transfer to a plate, cut into pieces and serve.