for 32 pieces

Filling

150 g	shelled almonds, finely chopped
130 g	walnut kernels, finely chopped
2 tbsp	sesame seeds
2 tbsp	sugar

To shape

500 g	strudel pastry (yufka filo pastry)
100 g	butter, melted, left to cool

Sugar syrup

3 ½ dl	water
350 g	sugar
4 tbsp	lemon juice
4 tbsp	liquid honey
1 ½ tbsp	rose water

How it's done

Filling

Mix the almonds, walnuts, sesame seeds and sugar.

To shape

Unfold the pastry sheets. Place 2 sheets of pastry in the tin, brush with a little butter, repeat 3 times. Spread the filling on top, place another 2 sheets of pastry on top, brush with butter, repeat until there are no pastry sheets remaining. Make diamond-shaped incisions.

To bake

Approx. 25 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, place on a tray.

Sugar syrup

Bring the water and sugar to the boil, reduce to a syrupy consistency for approx. 5 mins. Add the lemon juice, honey and rose water, cook for a further 5 mins. Pour the sugar syrup over the warm baklava, leave to cool.

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