REQUIRED FOODS (sizes of 1 pan baklava of 28-33 cm)

For the dough:
500 grams of flour, 2 eggs, 123 g butter, half a cup of milk, 1 teaspoon sour cream, half a teaspoon dry yeast, salt

For the filling:
(You can also make the filling with almond kernels. Peel a walnut or almond kernel and pass it through a walnut machine)
500 grams of hazelnut kernels, 500 grams of powdered sugar, 1/3 (third) teaspoon cardamom.

To lubricate:
500 g of butter

For syrup:
(250 grams of powdered sugar in each pan, 125 grams of water)
For the face:
3 egg yolks, walnut kernels (you can put hazelnuts or almond kernels)

Preparation:
Let's prepare the dough. Pour the milk into a bowl and heat it warm.
Melt the butter.
Mix the yeast in warm water and leave to foam for 5-10 minutes.
Add eggs, yeast, milk, butter, sour cream and salt to the middle of the flour.
Knead a soft dough.
We put nylon on the dough, put a towel, wrap it in a blanket and leave it to bake for 2 hours.

We are preparing the stuffing.
After roasting the walnuts in a pan and peeling them, we pass them through a walnut grinder.
Mix the crushed walnuts with powdered sugar and cardamom. Melt the butter to lubricate the tops.
We prepare the syrup. Add coarse water and powdered sugar, boil for 2-3 minutes and bring to a boil.
Break the egg yolk into a bowl to draw on the face and add a little milk, add a little yolk and mix
The dough hurts for 2 hours.
Divide the dough into 12 parts for each pan. We divide the two large logs (for the lowest and the highest) into small logs.
Spread the top (less) with flour.
We lubricate the ceiling and spread the top. Pour oil on top and lubricate.
Sprinkle 1 cup down the filling on each layer.
Again, grease the top.
In this way we prepare all the layers. After applying the last layer, we smooth the edges.
Cut the dough into rhombuses.

We keep it for half an hour. Then we lay eggs and put walnut kernels in the middle.

Bake in a preheated oven at 180 degrees until the face is slightly red. Then we take the baklava out of the oven and pour the rest of the oil from the layers.We set the degree to 150 degrees. Remove the face until it is completely red and pour the syrup. In both cases, we go through the cut areas with a knife so that both the oil and the syrup spread well everywhere.

After pouring the syrup, keep it in the oven for 3-5 minutes.
When the baklava is warm, take it out of the pan one by one and collect it in another flat dish.

Note: If you want the surface of the baklava to be shiny and beautiful, then take 3 x.q of baklava syrup, melt it with 1 x.q of honey and apply it on the hot baklava prepared with a brush.