Tirilye walnut baklava

Ingredients

• 600 g of flour
• 3 eggs
• 250 g of goat cheese
• 200 ml of milk
• 1 teaspoon of salt
• 200 g of wheat starch for the dough
• 200 g of shelled walnuts
• 250 g of melted goat cheese
• 640 grams of sugar
• 1 liter of water
• The juice of half a lemon

Sift the flour into a large bowl, crack the eggs in the center, add the salt, milk, and butter, then mix until a smooth dough forms.

Divide the dough into 40 equal balls, cover them with a damp cloth, and let them rest at room temperature for 30 minutes.

On a floured surface, place the dough balls, which are 35 to 40 cm in diameter, on top of each other, dusting with flour as you go, until you have 40 balls.

Distribute a generous amount of walnuts evenly among the first twenty leaves, then cover with the remaining twenty. You can also sprinkle walnuts between the leaves.

Cut the phyllo dough into diamond shapes using a sharp knife. Melt the butter in a saucepan and pour it over the cut baklava. Bake at 180 °C until the top is golden brown.

For the syrup, combine the sugar and water in a saucepan and bring to a boil over medium heat, stirring constantly for 15 minutes. Add the lemon juice and stir well.

Let the syrup simmer for another minute, then allow it to cool. Remove the baklava from the oven, drizzle with cold syrup, and serve.