For 20 pieces: 550 gr. of fine flour, 100 gr. of coarse flour, 150 gr. of ground walnuts, 200 gr. butter, a little oil, one egg, 600 gr. of sugar, a lemon, vanilla, and a pinch of salt. Using 500 gr. of flour, a little oil, salt, tepid water and half an egg, knead a soft dough. Divide and add a little coarse flower until the dough has become firmer. The dough is then rolled out into paper thin sheets and left to dry. While the pastry sheets are drying, prepare the filling: 5 dkg of soft (fine) flour is mixed with half an egg and a little water, and then rubbed between the palms to form tiny grains about the size of rice. This is then slighty browned in hot fat and mixed with ground walnuts and fine sugar. Sometimes the sugar is omitted. ( In Travnik the fine dough crumbs are obtained by forcing the dough through a sieve). The pastry sheets are then placed on a greased round baking tin alternately with the filling and sprinkled with melted butter, until all the pastry has been used up. The uppermost sheet (in some places called duhak which means a bridal veil) must be thin and unblemished so that when baked the sweetmeat looks as attractive as possible. Finally, the baklava is cut into diamond- shaped pieces and baked in the oven, first moderate, then hotter, and lastly turned down again. The baklava is baked until it is a rich golden brown. Care should be taken not to over-bake it.
If the baklava is very thick, the upper layers are sometimes lifted off during the baking and then put back again so that the middle does not go "sad". While the pastry is in the oven, make a thick syrup out of 1 litre of water and the sugar, later adding lemon juice and vanilla. This is then poured over the pastry until the latter can absorb no more. While the sweet is still hot it should be covered up and left to stand overnight.
