Recipe

How to make Tatli-Baklava

Ingredients

• 80 gr. Sheep’s Butter
• 250 gr. Cow’s Butter
• 200 gr. Grated Walnut
• 200 gr. Pistachios
• 1 Spoon of Cinnamon-Sugar
• 40 Sheets of Crust

Syrup

• 80gr. Glucose
• 650gr. Sugar
• 400gr. Water

Preparation:

1. Baste 15 crust sheets with melted butter and place in a pan; add half of the nuts with some cinnamon.
2. Crinkle 10 sheets and sprinkle with butter; add the other half of the nuts with the remaining cinnamon.
3. Baste the remaining 15 sheets with butter one by one and place on top.
4. Put the pan in the freezer for 5 minutes to freeze in order that they can be cut.
5. Sprinkle with a little water so the sheets do not rise whilst baking.
6. Bake in pre-warmed oven at 140C - 160C for 1 to 1 ½ hours.
7. Drizzle with syrup. The baklava and syrup should be served warm.

A few more secrets:

The sheets can be sprinkled with a small amount of pistachios or nuts instead of putting all of them in the middle.