BAKLAVA WITH WALNUTS AND SEMOLINA

Definitely the most delicious baklava that came out of my kitchen was this one. Although I did not really picked good filo sheets (wasn't my fault!), they were stick to one another and cracked when rolled (that can be really frustrating), still ultimately, the baklava was top notch, especially the next day. Everyone who tried it, with admiration and closed eyes only managed to say yum yum yum.

The filo sheets I used were for pie, a total of 15, I used 14. The round tray I used was No.28. You can use a rectangular tray, depends on what baklava shape you desire.

Ingredients:

• 500 g filo layers for baklava and pie (14 crusts)

• 300 g crushed walnuts

• 100 g roasted semolina
• 1 tablespoon cinnamon
• 2 tbs of vanilla sugar

• 100 g melted butter
• 100 ml of oil

• 800 g sugar
• 900 ml of water

Preparation:

1. First prepare the syrup, put the water with the sugar to boil for about 15 minutes. Then just leave to cool at room temperature. Add a couple of drops of lemon juice after cooling.
2. While the syrup is cooling, start working with the filo layers.
3. Roast the semolina first until it changes color slightly. Stir constantly. Add the cinnamon and vanilla, mix.
4. Let the crushed nuts be ready in another bowl. Allow having slightly bigger pieces, don't crush them in a powder structure.
5. Melt the butter in a coffee pot on a hot plate and add the oil. Stir.
6. Take one layer. Sprinkle with oil mixture. Brush evenly. Take about 1 and a half tablespoons of the semolina mixture and sprinkle all over the crust. Then place the second crust on top. Sprinkle with oil mixture, apply evenly with a brush and spread  about 2 handfuls of walnuts. 
7. Place the rolling pin in the top and wrap the crusts around the rolling pin. Roll carefully. Then push the crusts on the right and left side with gentle pressure. Carefully remove the roll and place it in the baking tray. Repeat with the other 12 crusts (you will get 6 more rolls).
   
   
   
8. Coat the crusts with the oil mixture and bake the baklava first at 200 C (390 F) degrees, then after 7-8 minutes reduce the temperature to 180 C (350 F) degrees and bake for about half an hour until nicely browned.
9. After baking, leave the baklava for 2-3 minutes to cool just slightly and pour over the cooled syrup. Leave it to cool, from time to time take a spoonful of the syrup and pour it on top. We do this because the top of the baklava is always drier than the bottom. Sprinkle a little ground walnut over the baklava. 
   
   
   
10. When it cools completely, put foil on top and set it in the fridge.
11. The most delicious and best to consume is after 24 hours.