500g of finished baklava dough
500g walnuts - half ground, half chopped (maybe less)
3 tablespoons bread crumbs (pretzels)
100ml oil for coating
125ml of oil and 125g of butter to dressing the baklava
800 ml water
800 g sugar
1,2 lemon juice
Dressing preparation: First make a dressing to cool when the baklava is baked. Boil water and sugar for about 20 minutes. Towards the end add the juice of half a lemon. Leave to cool while making the baklava, as the hot baklava goes - a cold dressing
Coat a 20x30cm baking tray with oil. Cut the crust to the size of a baking tray (in my case halve the crust). Mix walnuts and pretzels. First, arrange 3 crusts in a pan, coat each with oil (with a brush). Sprinkle the fourth with a mixture of walnuts and pretzels (approximately 3-4 tablespoons) and coat the heel with oil. Arrange until the end, coat one with oil, sprinkle the next with walnuts until all the material is used up. At the end of 3 crusts coat only with oil as at the beginning. Set aside another crust. Cut the baklava diagonally into rhombuses. Heat 125ml of oil and 125g of butter and pour over the sliced baklava. Put one whole crust on the baklava, which we left aside so that it would not burn.
Baking baklava: Baklava is baked for 50 minutes. Preheat oven to 220C. Bake at 220C for the first 10 minutes. Reduce to 180C and bake for the next 30 minutes at 180C. At the end of baking, increase the temperature to 200C again and bake for another 10 minutes.
Remove from the oven, remove the top crust (which is slightly burnt) and pour over the cold dressing. When it absorbs the dressing, you can cover it with another pan for about 10 minutes to stand so that the upper crust does not rise. Allow to cool to room temperature, then transfer to a refrigerator covered with aluminum foil. Baklava can stand in the fridge for a long time, but it will disappear in an instant. In delight!