Good baklava is all about contrast: paper-thin crisp layers, buttery edges and a syrup that sinks into the pastry without turning it soggy. The original recipe has one particularly useful detail—pour the syrup over the baklava while both are warm, then let it rest so the layers absorb it properly.

INGREDIENTS

For the dough

• 3 large eggs
• 4 tbsp yogurt
• ⅓ cup olive oil
• 2 tbsp lemon juice
• ¼ cup water
• All-purpose flour, as needed

For the filling

• 2–3 cups finely chopped walnuts

For the syrup

• 4 cups granulated sugar
• 3½ cups water
• ¼ lemon

For rolling

• Cornstarch, as needed

For topping

• 8.8 oz (250 g) butter or margarine, melted

PREPARATION

1. Combine yogurt, olive oil, lemon juice and water.
2. Add the eggs and gradually work in enough flour to make a soft dough.
3. Divide the dough into 20 pieces and rest them under a damp cloth for 20 minutes.
4. Roll the first 10 pieces individually, dusting with cornstarch.
5. Stack them and roll the group together into a thin sheet.
6. Place the first layers in a generously buttered baking pan, sprinkling walnuts between layers.
7. Repeat with the remaining dough and walnuts.
8. Cut the assembled baklava into diamond-shaped pieces.
9. Pour hot melted butter evenly over the top.
10. Bake at 400°F / 200°C until deeply golden.
11. Prepare the syrup by boiling the sugar, water and lemon.
12. Allow the baked baklava to cool slightly, then pour over the warm syrup.
13. Rest until the syrup is absorbed before serving.

STRUCTURED METADATA

Prep Time: 60 minutes

Cook Time: 35–40 minutes

Rest Time: 60 minutes

Servings: 20

Calories: ~420 kcal per piece

Difficulty: Advanced