Baklava (with eggs, semolina and yogurt)

Making of:

Prepare a baking sheet measuring 34×20 cm, grease the bottom. Cut the noodles to the size of the tray and place the first sheet of noodles on the bottom and coat it with melted butter, repeat the process with the second noodle.

Put the third noodle on top and pour 3-4 tablespoons of the mixture with eggs and nuts on it and spread it evenly over the whole noodle. The filling with eggs and walnuts is also placed on the fourth crust and this process is repeated until all the filling is used up.

On the last layer of filling, we place three dumplings that are spread with butter. We do not coat the last noodle.

Now, with a sharp knife, carefully cut the baklava into rhombuses or the desired shape. Bake in a preheated oven at 170°C for 55 minutes and another 5 minutes at 170°C with the ventilation on or until the baklava is golden brown (adjust the temperature and length of baking to your oven).

Agda:
As soon as we put the baklava on the grill, prepare the agda… heat the water, sugar and vanilla sugar over high heat until the sugar dissolves and the mixture boils, then reduce the temperature so that the water boils gently, add lemon slices and cook for about 10-15 minutes . Remove from the stove and add rose water. Cool down.

Gradually pour the cold agda over the baked hot baklava until the cake absorbs all the liquid. Serve the cooled cake.