Baklava is a dessert for which each house has its own secret. And until the end of time, every grandmother  will have a recipe that is passed from one generation to another. There is certainly something there, because when I was a little girl, although I was just looking at my grandmother while she folded baklava, the recipe stayed in my head and for years now, I’ve been making it on my own.

What I can promise you is that it is not difficult to make baklava at all, the secret is in baking it at an adequate temperature, patience and good sugar syrup. And all this is in this recipe. I also put a schematic diagram of how to cut the baklava, so it turns out like mine in the photo.

Also, please note that the tirit filling needs to be made one night before.

Preparation time: 120 minutes

Ingredients:

Tirit filling

– 300 g of flour

– 2 eggs

– 150 g butter

Baklava

– 2 packs of dough for baklava

– 700 g of ground walnuts

– 300 g of chopped walnuts

– 250 g butter

Sugar syrup

– 2 kg sugar

– 1800 ml water

– cinnamon

– juice of 1/2 lemon

Preparation:

Preparing the tirit filling. Mix the ingredients into a bowl and then place in segments in a blender. We need to get crumbs (like bread crumbs). Lay it over a baking tray and leave overnight to dry.

Preparing the baklava. Put the dough leaves on the table and put a baking tray on it so that you can cut the leaves into the necessary shape with the knife around the baking tray. Sprinkle the baking tray with melted butter, put the first leaf dough and sprinkle with butter. Repeat the procedure with 4 more dough leaves. On the fifth dough leaf put half of the prepared tirit filling. Then, repeat the process with dough leaves. After 5 dough leaves coated with butter, put a layer of ground and chopped walnuts. Repeat the process with the dough leaves, and then put the second layer of the tirit filling. Repeat the process with dough leaves and put a layer of walnuts. The last time repeat the procedure with dough leaves (put 7 dough leaves so that you can remove some if it cracks at the top). Coat the last dough leaf abundantly with butter and cut the baklava.

You can cut the baklava in a classic form or in the form of a snowflake (as in my photograph). The procedure for such a cutting is as follows: make a vertical cut at half the baking tray, then a horizontal cut – so that we get quarters. Every quarter is cut in half vertically. We cut each of the quarters in parallel twice with the first cut and twice with another cut.

Baklava is baked at 160°C for about 90 minutes.

In the meantime prepare the sugar syrup. Let sugar and water cook for about 60 minutes. After 45 minutes, add cinnamon to taste and juice from half lemon.

It is important that the sugar syrup is lukewarm when we pour it over the baklava.

Let me know what your guests say!

P.S. If you are wondering why Baklava from Sarajevo: because only baklava with tirit filling can carry the epithet from Sarajevo.