I made this baklava for the first time, it was a challenge for me to make it this way, creased. I didn't use the whole package of filo layers, but only 7 crusts out of a total of 11, so about 300 g. With the other 4 crusts, I made rolls with minced meat. Although I was advised to use baklava filo layers that are thinner and more in number, I still used filo for pie for practical reasons. For this type of baklava, if you use thin crusts, they will definitely break, except to put 2 or 3 crusts at a time. That's something I have to try out in the future.

  • 300 g filo pie crusts (7 crusts)
  • 300 g coarsely ground walnuts (10.5 oz)
  • 1 teaspoon cinnamon
  • half a teaspoon of spice mix
  • 100 g of butter or margarine (3.5)
  • 100 ml of oil (2/5 cup)
  • thin rolling pin or thin stick
  • 2 and a half cups of sugar
  • 1 and a half cup of water
  • 1 sachet vanilla sugar
  • 2-3 slices of lemon


The procedure is simple.
  1. First prepare the syrup, let water and sugar boil for about 15 minutes, then set aside to cool and add lemon slices.
  2. Melt the butter or margarine in a coffee pot and add the oil. Stir. You will later coat each crust with this mixture and make sure there is a little left for the end to coat the whole baklava on top.
  3. Take a crust, coat it with a brush with the oil mixture, sprinkle 3 tablespoons of walnuts (previously mixed with cinnamon and spice). 
  4. Then place the rolling pin at the beginning and roll together with the crust. By pushing the crust on both sides, squeeze it and take it out of the rolling pin and put it in the  baking tray. You will not need a large baking dish. 
  5. Repeat with all the crusts. Finally, coat the whole baklava with the remaining oil mixture.
  6. Put to bake in a preheated oven at 200 C (390F) degrees for 15 minutes, then reduce the temperature to 150 C (300 F). 
  7. When it is nicely browned, then it is baked.
  8. Immediately pour the cold sherbet over warm baklava and let it soak well and cool.