1. We knead these ingredients until we have a smooth dough. You have to ferment very well for it to open well.
2. Then divide this dough into balls.
3. In meringues the size we can open. 10 meringues are ideal. You can make yourself bigger or smaller.
4. Open the meringues to the size of a plate and put starch between them and rest for 1 hour.
5. At the end of 1 hour, roll it out one by one with a rolling pin.
6. Opening one dough, keep the others closed with a bag. My photo tray measures 32 cm.
7. I cut the dough into a disk size and put the remaining pieces inside.
8. After rolling out one piece of dough, I put walnuts back into the dough and then rolled the rest of the dough back into the walnut and cut it nicely. If you want you can also use a layer of nuts. I opened the meringue and used two layers of nuts.
9. Then I cut it and spread on it a mixture of 150 grams of melted margarine and half a cup of liquid oil.
10. I slowly baked it in the oven at 170 degrees until cooked through.
11. Don’t buy it just because the top is fried, you have to cook it well inside. While the baklava was baking in the oven, I prepared the sherbet for the sherbet, boiled them with a glass of water, 3 glasses of sugar, a slice of lemon.
12. After the first fire of the baklava passed, I poured in the warm syrup. Good luck to those who try

Baklava (crispy) recipe with photo