Traditional Serbian delicacy - some say sweeter than sweet - one of my favourites.
500g walnuts (250g finely chopped and 250g blended)
Blended Scoth Fingers (Petit Beurre)
2 sachets of Vanilla sugar
In a medium sized saucepan bring water and sugar to boil - add slices of lemon and Cinammon powder until the lemon is glazed. Take off heat and leave to cool.
In an oiled tray start lining the filo pastry, 2-3 sheets for the bottom layer and then interchangeably top with walnuts both chopped and blended and blended scotch fingers. Repeat this process until you come almost to the top of the tray the baklava needs to be fairly thick as shown above. For the top layer also put 2-3 sheets.
Cut into diamond shape and pour melted butter over the baklava.
Place in oven to bake on 180C until it goes golden. Reduce heat to 160C and bake for another 45 minutes. Once cooled slightly, pour over the syrup including the lemon slices. The baklava will be floating in the syrup but will soak it up completely once cooled.
Place in fridge for a few hours or over night. Enjoy.
Happy Baking :)