Baklava

By MARINA PETROVA
INGREDIENTS:

500 gr thin layers of dough for the pie
400-500 gr ground walnuts
100-150 gr raisins
250 gr sugar
1 sachet vanilla sugar
oil for sprinkling dough layers and for greasing


FOR SYRUP:

400-450 gr sugar
1 dl water
1 vanilla-bean or 1 sachet vanilla sugar
1 lemon


DIRECTIONS:


Grease a cake tin and place 2-3 dough layers in, sprinkle with oil. Mix walnuts, raisins and vanilla sugar. Spread some of the mixture over the dough layers, then again place a couple of dough layers sprinkled with oil, then walnuts. Repeat until all the dough layers and walnuts have been used and finish with 2-3 sprinkled dough layers. Before baking, cut the pie in the tin into small squares.

Bake in oven preheated to 200 degrees centigrade until nicely brown.

In the meantime, prepare syrup: pour water over sugar, add vanilla and lemon cut into rounds. Simmer for about 20 minutes until the syrup is nearly thick.

Pour hot syrup over baked pie, put back into the lukewarm oven and leave for a further 15-20 minutes to absorb the syrup. When cooled turn the pie onto a plate to leave to stand for 1-2 days until completely dry. If it is kept in a dry and cool place it can be used up to 10 days.



ENJOY!