Adjarian Baklava Recipe

In a bowl, whisk together the eggs, milk, butter, vinegar and salt. Slowly roll in the sifted flour and carefully knead the very gentle, elastic dough by hand (knead for at least 15 minutes). Divide the dough into 30-40 small teams, cover with a damp cloth and let rest for 40 minutes. Meanwhile, prepare the syrup: boil the sugar, water, honey and lemon juice together for 10 minutes until thickened and let cool. Using cornstarch, roll each small gonda extremely thin (almost transparent, paper-like layer).

Grease the baking dish with butter. Cover the first 5 layers one by one, brushing each layer generously with melted butter. After that, sprinkle the walnut filling evenly on each next 1-2 layers and continue laying the layers again by applying butter until the layers run out. Do not fill the top 5 layers. With a sharp knife, carefully cut the baklava into traditional rhombes (do not cut the bottom all the way). Pour in the remaining melted butter. Bake at 160 degrees for about 1.5 - 2 hours (it should dry slowly and turn golden). Immediately pour cold syrup (sherbet) over the hot baklava taken out of the oven. Leave for 24 hours to fully absorb the juice.