Easy Walnut Baklava

• 100 gr. butter

Ingredients for the syrup

2 cups of powdered sugar

• Juice of ¼ lemon

Materials for Decoration

coarsely chopped walnuts

For the syrup: In a saucepan, combine water and granulated sugar, stirring with a whisk until the sugar dissolves. Bring the syrup to a boil over medium heat. Once boiling, add the lemon juice, stir, and transfer to a mixing bowl to cool.

For the cream: In a saucepan, combine the milk and semolina. Place over medium heat and stir with a whisk until thickened. Once thickened, remove from heat and let cool slightly. Add the walnuts and transfer to a piping bag and refrigerate.

For the baklava: Melt the butter in your pan. Lay one sheet of baklava pastry on the counter and brush it with the melted butter. Place the skewer along the wider side of the pastry and turn it once, not too tightly. Squeeze the prepared semolina onto the pastry, leaving two fingers' width of space on each side, to create a one-finger width roll. Slowly roll the pastry into a roll, not too tightly. Then, hold the edges of the pastry with your hands and push them towards the center to gather them. Gently remove the gathered pastry from the skewer and twist it around itself to form a rose shape. Repeat the same process until all the pastry sheets are used and arrange them in your glass baking dish.

Bake in a preheated oven at 180 degrees Celsius for 30-35 minutes. Let the baklava rest for 5 minutes after removing it from the oven, then pour the cooled syrup over it using a ladle and let it cool completely. Garnish the prepared baklava with coarsely chopped walnuts and serve.