Ingredients:
400 gr “Spring Blue” Fine Filo Pastry
400-500 gr ground walnuts
250 gr sugar
Oil for sprinkling the filo pastry layers
Ingredients for syrup:
400-450 gr sugar
250ml water
1 vanilla-bean
1 lemon
Directions:
Grease a cake tin and place 2-3 “Spring Blue” Filo Pastry layers in, sprinkle with oil. Mix walnuts and sugar. Spread some of the mixture over the filo layers, then again place a couple of filo layers sprinkled with oil, then walnuts. Repeat until all the filo pastry layers and walnuts have been used and finish with 2-3 sprinkled filo pastry 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 Baklava to absorb the syrup. Serve the baklava at room temperature.