Nut Puff Pastry Pie – Baklava Turkish. Dessert

Defrost the puff pastry slices on a floured surface. In the meantime, coarsely chop or grind the nuts in a blitz chopper or similar and place in a suitable bowl.

Melt all but 50g of the butter in a small frying pan and add to the nuts with the honey, egg, cinnamon and vanilla sugar and mix well. Preheat the oven to 200 °C.

Melt the remaining butter in a saucepan. Place two puff pastry slices on top of each other and roll out thinly on floured surface to the size of the mold.

Grease the mold with melted butter. Place a layer of puff pastry in the mold, brush with melted butter and smooth 1/3 of the nut mixture on top. Next is another layer of puff pastry, liquid nut mixture, puff pastry, butter, liquid butter, nut mixture. The top layer is another layer of puff pastry.

Sprinkle the baklawa with water and bake in the oven (center) for about 30 minutes until golden brown.

In the meantime, put the sugar with 1/4l of water in a saucepan and boil for about 10 minutes to a slightly thick syrup. Remove the saucepan from the stove and stir the juice of one lemon into the syrup.

Spread the syrup evenly over the baklava using a tablespoon. Repeatedly wait until the syrup is absorbed, then gradually spread the remaining syrup evenly over it. Cut the cooled baklawa into squares or lozenges. The pastry tastes only

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