This walnut baklava is made by layering thin pastry sheets with plenty of crushed walnuts and melted butter. It offers a rich, more economical variation on the classic pistachio baklava and is drenched in cold syrup as soon as it comes out of the oven.
Bring the sugar and water to a boil and add the lemon juice. Boil for 10 minutes, then remove from the heat and let the syrup cool completely.
Brush the pastry sheets with butter as you layer half of them in the pan. Continue layering, sprinkling plenty of crushed walnuts between every 2–3 sheets.
Brush the remaining pastry sheets with butter and lay them on top. Cut the baklava into diamond-shaped pieces, then bake in a preheated oven until golden on top.
Slowly pour the cold syrup over the hot baklava, distributing it evenly over all the pieces, and leave it to rest.
Important: The syrup must be cold and the baklava must be hot straight from the oven; if both are at the same temperature, the syrup will not soak in fully. Cut the baklava before baking, or the top pastry sheets may crack and fall apart. Allergens: contains wheat (gluten), milk, and walnuts (tree nuts).
Doğum günü için denedim, davetliler çok beğendi. İkinci kez yapıyorum, ilkinden de güzel oldu. Annemin yıllardır yaptığı tarife çok benziyor, nostaljik oldu.
Ölçüleri göz kararı yaptım, biraz tuzlu oldu.
Fırın sıcaklıkları makineye göre değişebiliyor, biraz düşürerek deneyin.
Uzun zamandır ilk kez bu kadar rahat bir tarif yaptım. Misafirlerime yaptım, tarifi hemen istediler. Annemin yıllardır yaptığı tarife çok benziyor, nostaljik oldu.
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