Making of:
The noodles I used are medium thin (there were 14 sheets in the package). As I cut the noodle sheets into the round shape of the pan, and did not use the cut leftovers, I additionally used another 4-5 sheets cut to the size of the pan (d=32 cm) from the second package of noodles.
Melt the butter over low heat. Add 3 tablespoons of sugar to the mixture of ground and chopped walnuts and mix.
Place the first crust in a pan (d=32 cm) and spray it with melted butter with a kitchen brush and spread it evenly. Place 2 more crusts on top in the same way. Spread 2 handfuls of walnut and sugar mixture on 3 buttered crusts. On top goes the crust coated with butter and sprinkled with 2 handfuls of a mixture of
walnuts and sugar. Repeat the process until you use all the nuts. Finally, leave 4 peels. So, on the last layer of walnuts, there is one crust coated with butter, then another crust coated with buttermilk, and then the third crust is not coated until the baklava is cut. For the cutting method, see the pictures of the preparation.
First we cut the halves, then the quarters, and then the eighths. Divide each radius into 3 equal parts (about 5.3 cm) and cut as shown in the pictures (I cut everything slightly first, and then cut with a very sharp knife… do not use large knives with a thicker blade for this cut). Cover the cut baklava with the remaining melted butter. At the end, cover everything with the fourth and last sheet of noodles so that the cut baklava leaves do not deform and twist and burn during baking.
Bake in a preheated oven at 170°C for about 45-50 minutes or until it gets a nice brown color. I took out the last whole leaf 5 minutes before the end of the baking time and removed it.
I poured the cooled agda over the baked baklava 10 minutes after removing the baklava from the oven.
When the baklava has cooled to room temperature, cover it and store it in the fridge until serving. Before serving, go through the cuts once more with a sharp knife.
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