• 1 package (800 g.) of Kral Pastry Phyllos
  • 150 g. crushed walnuts or hazelnuts
  • 500 g. butter/margarine
  • 1200 ml. water (6 water glasses)
  • 1200 g. sugar (6 water glasses)
  • 6-7 drops of lemon juice


  1. First, prepare the syrup.
  2. Boil the water and sugar in a pot of the specified size for 15-20 minutes.
  3. Add 6-7 drops of lemon juice before removing the syrup from the stove.
  4. Dissolve butter/margarine over a low heat before laying baklava phyllos. If you use butter, remove the foams on it by the help of a spoon.
  5. Oil the bottom of a tray suitable for the size of the phyllos with the melted butter.
  6. Remove the Kral Pastry Phyllos from their packaging and place them under a slightly damp cloth. (This will prevent it from drying out quickly.)
  7. Place the phyllos in the tray oiling them every three sheets.
  8. Keep this process until the 15th sheet.
  9. Spread half of the crushed walnuts and hazelnuts on the phyllo dough homogeneously.
  10. Continue this process until the 30th sheet by oiling the phyllos every three sheets again.
  11. Homogeneously spread the remaining walnuts/hazelnuts on the dough at the 30th sheet.
  12. Place the remaining phyllos in the tray oiling every 3 sheets.
  13. If desired, after cutting, apply the remaining oil over the dough using a brush or spoon when warm.
  14. Rest the tray for 10 to 15 minutes.
  15. Bake in a preheated oven at 180-200 °C until browned.
  16. Check the bottom of the browned dessert. If the bottom is not cooked enough, you can cook it by moving the tray over the stove.
  17. Pour cooled syrup on the baklava taken out of the oven.
  18. Rest it for a while before serving it.

Bon appetite!