Baklava Classic

10 layers thick Filoteteigblätter Brush with butter and lay over each other.

Dough into quarters and put two quarters as the basis of each other in a casserole dish spread with butter.

Pistachios, walnuts and almonds with 100 grams of sugar. Half of the mixture into the baking dish.

Now the next quarter Filoteteig put into the form and distribute the rest of the mixture in the form

The last quarter is called "cover" used and coated generously with the remaining butter. Vorgeheitztem in oven (160 ° top-and bottom-heat) 1 hr bake

Lemon juice + cup honey and mix with remaining sugar and pour over the hot Teigfläche. Then taste and let cool.