FRIJE

Instructions

• 1.   Prepare the syrup. In a saucepan, put 1 2/3 cups of water and the sugar (1 cup) then bring to a boil, stirring regularly with a wooden spoon, until the sugar is completely dissolved. Let the syrup thicken and reduce by a quarter in volume (about 10 to 20 minutes).
  Add the lemon juice. Let it cool.
• 2.   Prepare the walnuts. Crush the walnut kernels with a pestle or in a food processor without reducing them to powder. Mix them with the sugar in a bowl.
• 3.   Proceed with the assembly. Melt the butter in a saucepan over very low heat. Let it warm up. Take half of the phyllo pastry sheets and keep the others under a slightly damp cloth to prevent them from drying out. Butter a high-sided baking dish. Spread a first sheet of phyllo pastry at the bottom of the dish, then brush it with melted butter using a brush.
  Proceed in the same way for the rest of the sheets taken (reheat the butter if necessary; it should always be warm to make it easier to spread). Spread the walnut filling evenly. Layer the remaining sheets in the same way, buttering them between each layer.
• 4.   Make the cuts. Preheat the oven to 180°C (350°F). Cut into diamond shapes using a sharp knife: cut the pastry into strips about 5 cm wide and then diagonally. Brush with melted butter again. Bake for about 25 minutes (the top should be golden brown). Let it cool slightly.
• 5.   Finish. Pour the cooled syrup over the baklava, adjusting the amount according to your preferences (be careful not to soak it too much; remove any excess if necessary). Serve the dessert without delay or enjoy it the next day (it's even better).

Nutritional information *

Reference

• Magazine Marmiton 23 octobre 2025