One of the most popular New year pastries in the Balkans is Baklava. Almost every house has its own recipe and almost every house claims their Baklava is the best one.Of course, we also have our own recipe. I can’t say that it is the best one, but it is different and made for people that can’t eat nuts and don’t like too sweet cakes.A sunflower Baklava with a lemon-scented syrup can be a great pastry for a New year’s party and the best thing about my Baklava is that it can be eaten as soon as it cools down.
Ingredients: – 500gr (17oz) of Filo dough(homemade or bought)- 500gr (17oz) of minced sunflowers- 3 tablespoons of minced dry bread crumbs or minced butter cookies- a milk cup of mixed oil and water(half oil half water)- 125gr(4.4oz) of butter and 125ml (4 fl. oz.) of oil

-800ml(27 fl. oz.) of water-400gr(14oz) of sugar- 2 lemons
Before making Baklava the first thing that should be made is syrup also known as Agda. Agda is usually made 1:1 containing the same amount of water and sugar. I personally like when agda is a bit sour so I don’t add too much sugar and I add lots of lemon juice. 

Cooking agda is simple, just fill the bowl with water, add all the sugar at once, place it on the fire and stir until it melts. Cook agda for 20 minutes. Few minutes before the end add lemon juice. Let it cool down completely. 
Prepare a baking tray and cover all the sides with some oil. I use a 20x30cm sized tray but it can be smaller or bigger if you want. Cut the file dough in the shape of your tray. Leave one file dough sheet on the side and don’t use it for making Baklava.Mix minced sunflowers and 3 tablespoons of bread crumbs. Place 125ml of oil and 125gr of butter in a small pot and let it melt on low heat.Also preheat the oven setting it to 220°C (428°F).
After the preparation making Baklava is simple. Arrange 3 file dough sheets on the bottom of the tray covering each one with the oil and water mix before placing another sheet on top. Use a brush while doing it. After placing 3rd sheet, place the 4th one but don’t cover it with oil. Spread the sunflower mix on top of it. Use 4 to 5 tablespoons. 

Place the 5th sheet and cover it with oil, then the 6th one cover with sunflowers, the 7th one with oil and repeat until you use all the sunflower mix.Finish Baklava by repeating the first step, place 3 file dough sheets covering each one with oil. 

Once you’ve finished filling the file dough cut the Baklava. It can be cut into many shapes. I cut it into small rhombuses. To get the shape of a rhombus cut the dough vertically and then cut it diagonally. Be careful when cutting diagonally because the upper file dough can easily break. Hold each piece while you move the knife to avoid damage. 

When the Baklava has been cut pour the mix of oil and butter you’ve melted. Take the file dough sheet you’ve left on the side and cover the baklava with it. This sheet will not be eaten, it is used to protect Baklava from getting a very brown burned color.
Bake your Baklava for 50 minutes. First 10 minutes use the preheated temperature of 220°C(428°F), then lower the temperature to 180°C(356°F) and bake it 30 minutes more. The last 10 minutes raise the temperature to 200°C(392°F).

As soon as you take it out of the oven take a ladle and pour the cold agda over the hot Baklava. It has to be so hot that the Baklava sizzles when agda touches it.Some people use hot agda and cold Baklava, it can be done that way too, but always one of the two things has to be very hot and the other very cold.
When Baklava has been covered with syrup place a foil on top of it and covers it with something heavy to prevent the file dough top from getting separated from the rest of the Baklava. 
Baklava is the best the day after when it soaks completely in syrup, but it can be eaten as soon as it cools down.
Bon Appetit and Happy New Year!