Bakllava

Ingerdients:

• 5 eggs - 1 full egg and 4 egg yolks
• 1 cup of cooling oil
• 1 cup of milk 
• 1 midrange spoon of sugar
• 500 gr of flour 
• 400 gr of crushed wlanuts
• 200-300 gr butter 
• The Syrup
• 2 jars whith sugar about 1.2kg
• 2 jars with water

Directions:
Baklla is one of the tredicional pastreis of the Albanian cuisine. Althought of Turkish origin, bakllava's
preparition and recipe is a small recipe heritage that is passed on generation in Albania as well.
There are a few diferent ways of marking bakllava, (vayring from the way it's rolled) or what kind of nuts and
fruits it contains.
To prepare it, initially you have to prepare the dough.The dough consisits of eggs, cooking oil, milk and flour.
Mix them all together and leave the dough covered with a kitchen napkin for a couple of hours.
After e few hours take the dough and civide info 50 very small pieces (almost as big as agg yolk).
Take 10 dought pieces and flatten them one by one with strach. After than the 10 pieces and put them
on top of each other after putting a bit of starch between each other. After that flatten the dought to fit the
braking pan. Put the crushe walnuts on top of the dough and roll the whole pattylike a strudle. Take the
rolled patty and put it on the pan. Repeat the same with the other dought pieces that are left.
Finaly put the  bakllava in the warm stove and bake it for 2-3 hours at 150 C

The Syrup
Boil the water about 30 minutes mixet the sugar until the starts gatting dense. The bakllava
should be cooled down before you put on the hot syrup on top.
Finaly leave the bakllava to cool down before serving.