You will need
    • Melted margarine - 1 tbsp.;
    • water – 1 tbsp.;
    • chopped walnuts
    • or pistachios – 1 tbsp.;
    • lemon – 1 PC.;
    • eggs – 2 PCs.;
    • sugar 750 gr.;
    • flour – 250 gr.;
    • corn starch.
In order to prepare the puff pastry, sift the flour. Dissolve salt in a glass of room temperature water and connect with the flour. Knead thoroughly and cover with a damp cloth. Set aside the dough to the time it takes to prepare the filling.
Chop the nuts. This,of course, can be done with a grinder, but so will a lot of product in the machine. Better to use a rolling pin.
Divide the dough into ten pieces.
Grease a baking sheet with melted butter. Roll out a thin layer of dough, prisypaya the rolling pin and Board with starch. In order that the dough was not torn, transfer it using a rolling pin, clocked on it roll the dough. Each layer of grease with melted margarine.
When the stack on the sheet will consist of five leaves, empty nuts. The remaining pieces of dough as thinly roll out, brush with oil and place over filling.
To prepare baklava, it is possible to use the Danish pastry, which you can find in any supermarket, but much tastier with a pie, from dough prepared with his own hands.
With a sharp knife cut the baklava, dividing it into squares.
Pour the remaining melted butter pie, trying to do it evenly.
Bake the baklava should be in a pre-heated oven at 180 degrees for 50 minutes.
While the cake is in the oven, you need to prepare sugar syrup. To do this, the sugar is poured into a bowl, pour water such quantity that it was little more than sugar.
Separately heat water, put a few seconds into it a lemon. Cut it open and squeeze 1 tablespoon juice. After heat treatment of lemon, or other citrus fruits easier to squeeze the juice and its number increases. Add juice to sugar water. Put the saucepan on the stove and cook a thick syrup.
Ready hot baklava the syrup slowly and carefully along the line of Warezov to cake time to absorb the sweet liquid. To the table , the baklava is served cold. Some cooks keep it in the fridge.