• 1 pack (500 gr.) Kral Phyllo for Baklava
• 150 gr. walnut or hazelnut
• 500 gr. butter or margarine
• 1200 ml. water (6 water glasses)
• 1200 gr. sugar (6 water glasses)
• 6-7 drops of lemon juice

Preparation :

1. First we prepare the dessert syrup.
2. Boil water and sugar in a saucepan with the specified dimensions for 15-20 minutes.
3. Add 6-7 drops of lemon juice before removing the sherbet from the stove.
4. Before laying the baklava doughs, melt the butter / margarine over low heat. If you are using butter, remove the foams on it with a spoon.
5. Grease the bottom of the pan suitable for the size of the doughs with melted butter.
6. Take the Ramazan Phyllo for Baklava from its package and place it under a slightly damp cloth. (This prevents it from drying out quickly.)
7. Place the dough you put in the tray by greasing every three sheets.
8. Continue this process until the 15th layer.
9. Spread half of the ready-made kernels or hazelnuts on the dough homogeneously.
10. Repeat this process until the 30th layer by lubricating the doughs once every three leaves.
11. Spread the walnut / hazelnut inside on the 30th layer homogeneously on the dough.
12. Place the remaining filo pastry on the tray by greasing every 3 leaves.
13. After cutting, pour the remaining oil warmly onto the dough with a brush or spoon.
14. Let the tray rest for 10-15 minutes.
15. Bake in the oven preheated at 180-200 ° C until the top is browned.
16. Check the bottom of the browned dessert, if the bottom is not cooked enough, you can cook it by moving the tray over the stove.
17. Pour the cold syrup into the baklava that you took out of the oven.
18. You can serve it after resting for a while.

Bon Appetit…

• 1 pack (800 gr.) Kral Phyllo for Baklava
• 150 gr. walnut or hazelnut
• 500 gr. butter or margarine
• 1200 ml. water (6 water glasses)
• 1200 gr. sugar (6 water glasses)
• 6-7 drops of lemon juice

Preparation :

1. First we prepare the dessert syrup.
2. Boil water and sugar in a saucepan with the specified dimensions for 15-20 minutes.
3. Add 6-7 drops of lemon juice before removing the sherbet from the stove.
4. Before laying the baklava doughs, melt the butter / margarine over low heat. If you are using butter, remove the foams on it with a spoon.
5. Grease the bottom of the pan suitable for the size of the doughs with melted butter.
6. Take the Ramazan Phyllo for Baklava from its package and place it under a slightly damp cloth. (This prevents it from drying out quickly.)
7. Place the dough you put in the tray by greasing every three sheets.
8. Continue this process until the 15th layer.
9. Spread half of the ready-made kernels or hazelnuts on the dough homogeneously.
10. Repeat this process until the 30th layer by lubricating the doughs once every three leaves.
11. Spread the walnut / hazelnut inside on the 30th layer homogeneously on the dough.
12. Place the remaining filo pastry on the tray by greasing every 3 leaves.
13. After cutting, pour the remaining oil warmly onto the dough with a brush or spoon.
14. Let the tray rest for 10-15 minutes.
15. Bake in the oven preheated at 180-200 ° C until the top is browned.
16. Check the bottom of the browned dessert, if the bottom is not cooked enough, you can cook it by moving the tray over the stove.
17. Pour the cold syrup into the baklava that you took out of the oven.
18. You can serve it after resting for a while.

Bon Appetit…