Turkish Nut Baklava (Cevizli Baklava)

1 kg flour * 40 g melted butter * 4 eggs * 1 cup water * 3 cups crumbled nuts * salt

For the syrup:

1 1/2 kg sugar * 1/2 lemon juice * 5 cups water

Prepare the syrup. Place the sugar and the water in a pot. Bring to boil and simmer for 5 minutes. Turn the heat off and add the lemon juice. Reserve and let the syrup cool down.

Prepare the dough. Mix the flour, the eggs, the water and the salt and knead well. Separate 12 pieces of dough and open each one with the rolling pin to obtain a very thin dough. Overlap 6 pieces of dough and place between each one the melted butter and the crumbled nuts. Do the same with the other 6 pieces of dough. Cover the top with the remaining melted butter. With a wet knife, cut each block of dough diagonally, both longitudinally and transversally, in order to form diamond shaped pieces. Brush the inside of a roasting pan with butter and place inside the 2 blocks of dough. Bake for 20 minutes on a 180º pre-heated oven. When the baklava is cooked, cut it again using a knife. Pour the lukewarm syrup with a tablespoon along the cut lines of the hot baklava. When all the syrup is completely absorbed, the baklava is ready to be served.

You can find here information about baklava.