Baklava À La Novelli

For the Baklava à la Novelli, sift the flour onto a work surface and make a dent in the center. Add the yogurt, eggs, melted butter and water to the dent and knead everything from the center with both hands to form a smooth dough.

Form a long roll, divide into about 20 even slices and roll out each slice to the thickness of the back of a knife. Grease a baking sheet well. Place a sheet of dough on top, sprinkle it with the finely chopped nuts, pistachios, etc., and top again with a sheet of dough. Continue in this way until the last sheet of dough is used up. Do not sprinkle the top layer again.

Pre-cut the baklava into small, bite-sized rectangles and bake in a preheated oven at 170 °C for about 30 minutes. Let cool well afterwards. For the syrup, boil sugar with water until sugar is completely dissolved after about 5 minutes. (Add a little more water if necessary). Mix with lemon juice and pour evenly over the baklava. Allow to set well overnight.

Sprinkle the baklava à la Novelli with freshly chopped pistachios and nuts just before serving.

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