Baklava

400 g of Lurpak butter

180 g Klein pistachios

180 g of walnuts

180 g of nuts

200 g of sugar

1 pack of ground cinnamon

340 g of honey

1 lemon

1 pack of cloves

2 pieces of phyllo dough

250 g of water

Let's prepare syrup, the first and important component of Paklava

Add 250 grams of water to 150 grams of sugar and put it on fire.

Add 5/6 cloves and wait for them to open. When the syrup is completely dissolved, add 340 g of honey. After boiling, boil for 25 minutes at low temperature to get syrup. Then you turn it off and add the juice of one small lemon.

While the syrup is being made, blend separately: 180g pistachios, 180g hazelnuts and 180g walnuts and then mix. Add 50 g of sugar, 1 pinch of cinnamon and cloves. Like all good desserts, it definitely needs an eye-sized amount of salt.

Let's prepare Paklava directly with filo dough

Heat a pot and melt 400 grams of Lurpak butter. Between the layers of phyllo dough, butter is necessary to make the paklava hard and tasty.

Take the phyllo dough out of the refrigerator one hour before baking.

After each layer, use a brush or napkin to brush the phyllo dough with Lurpak melted butter. After about the fourth layer,  where you have alternating phyllo dough and butter, it's time for the heart. A minimum of 2 layers of cardstock is required.

It is necessary to cut the paklava into rhombuses before baking.

Bake at 170 degrees for 35-40 minutes. Observe the color.

After baking, first pour the syrup on the cake and pour it slowly to distribute it evenly.

Allow to cool well, refrigerate overnight and enjoy deliciously crunchy and nutty paklava the next day.