This is my sister's recipe for the best baklava with a filling. She adds coconut in this combination, but I don't think it's necessary. I put a little cinnamon, but of course, if you don't want it, you can omit it. It's best to buy filo layers for baklava from the thinnest, there are about 35 to 40 layers in 1 pack. It's a little harder for layering, but it's best. Sometimes I buy from the slightly thicker filo with about 25 layers when I don't have much time or nerves for layering.

  • 500 g filo layers for baklava (17.5 oz)
For the filling:
  • 6 eggs
  • 1 cup sugar
  • 1 cup oil
  • 1 sachet baking powder (10 g or 2 tsp)
For sprinkling:
  • 300 g of crushed nuts (10 oz)
  • cinnamon
Sherbet (syrup):
  • 1 liter of water (4 cups)
  • 1 kg of sugar (35 oz)
  • lemon
**1 cup measure is a 250 ml cup

  1. Beat eggs and sugar with a mixer, add the oil and the baking powder. This is the filling.
  2. Baklava is prepared in the following order:
  3. On each layer we put from the filling.
  4. On every 3rd layer we put filling and crushed nuts and cinnamon.
  5. The last crust is poured with the rest of the filling after baklava is cut in desired shape and size. You need to keep in mind that you'll need some filling left for the end.
  6. Place baklava in a preheated oven to bake at 200 C (390 F) degrees for about 30 minutes.
  7. Prepare the sherbet. Let the water and the sugar boil, when the liquid begins to thicken, remove it to cool and place inside a few lemon rings.
  8. Again cut baklava and pour the sherbet when baked baklava is lukewarm, and the sherbet should be a little warmer. Let it soak well.
  9. Store in a refrigerator covered and it is best to be consumed the next day.