500 gm flour
250 gm butter
100 gm shelled walnuts
1/2 tsp bicarbonate of soda
1/2 tsp lemon juice
pinch of salt
For the syrup:
5 cups sugar
4 cups water
1 cup corn starch
1/2 cup flour for rolling
Preheat oven to 350 degrees F(175 degrees C).
Sieve the flour onto a pastry board and make a dip in the middle, into this place the salt, lemon juice and bicarbonate of soda (mixed together first),
add just enough lukewarm water to produce a soft dough.
Having kneaded the dough well, divide it into 3
Mix 1 cup corn starch with 1/2 cup of flour and use this mixture for flouring as you roll out each of the pieces of dough into a 15 cm circle.
Melt the butter, allow to cool, and then spread over four of the rolledout circles of pastry. Put these buttered
Repeat this for all the pieces of pastry, and leave them aside for about 25 minutes.
Taking one pile of pastry at a time, roll it out into a circle at least 35 cm in diameter (you should have a large circular baking tin 4.5 cm deep of the same size). Grease this tin and place the first circle of pastry in it.
Brush the pastry with butter.
Repeat for all the piles of pastry, sprinkling the ground walnuts over the third rolled out sheet of pastry.
With a sharp knife cut the tray of pastry into diamond shapes (first cut into 4 cm strips, then repeat at an acute angle to the first strips).
Bake for about 50 minutes until baklava is golden and crisp.
Meanwhile boil 5 cups of sugar with 4 cups of water for the syrup.
When the baklava is cold, pour the hot syrup over the top and let it stand until the syrup is absorbed.