Baklava

Grease a baking dish with a tiny bit of melted butter. For the filling, chop the walnuts and mix with the sugar (1). If you use pistachios or almond kernels, blanch them for 1 minute, remove the skins, dry well. Now grind and mix with the sugar (1). For the dough, sift the flours into a large enough bowl, press a bulge in the center and pour in the egg, water (1) and salt. Work in the flour from the side and knead everything together well to form a smooth dough. Knead the dough on a floured board or marble slab for 15-20 min,

keep pressing outward with the heels of your hands to stretch the dough, and then fold it again. If it sticks to your hands, loosen it with a tiny bit of flour, but it’s better if you avoid that. The dough is not ready until you can lift it at one end and it stretches without tearing. Divide it into 1/ 4 more pieces than the number of portions indicated above and let it rest on a floured board under two wet cloths for at least 1 hour, but better 2-3 hours. Roll out all the dough pieces into very thin patties and sprinkle them with wheat starch on both sides. Remove excess wheat starch with a pastry brush. Layer half of the yufkas or puff pastry sheets in the baking dish, brushing each layer with very little melted butter.

Spread the filling on

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