Ingredients: ½ g peels for balava, 250 g. butter, 200 g. grounded walnuts, 80 g. raisins Sorbet: 300 g. sugar, 500 g. water, 1 lemon
Preparation: spread melted butter across the pan and place 4-5 peels (thin layers of dough). Spread the filling made of the grounded walnuts and raisins. Repeat this steps until you run out of the ingredients. On the top, place 3-4 peels. Cut baklava into cubes or rhomboids, sprinkle some melted butter and bake on 200 degrees Celsius until it reddens. While the baklava is warm pour cold sorbet. Before serving baklava, leave it like that for about 4-5 hours.