From a small amount of warm milk, flour and yeast to prepare the dough. Put in a warm place to rise. Melt the butter, add the remaining milk and allow to cool to room temperature. Take 0.5 kg of flour, make a well, pour in the yeast mixture, then oil mass, begin to knead the dough, gradually adding flour. Flour, careful not to overdo it. The dough should be soft and not stick to hands. the dough to postpone for 1 - 1.5 hours in a warm place. In fact, according to the rules, the recipe is still an egg, but two years ago, when we were more likely to be infected with the chicken flu, we made without eggs. We liked it and since doing without eggs. Prepare the stuffing in advance. Nuts fry (dry), clean. After roasting they are very easy to clean. As I have indicated in the recipe, you can use any nuts, not just walnuts. Can be mixed in a 1:1 ratio of walnuts and hazelnuts. It's not for everybody. After the nuts are roasted and cleaned, they need to grind, but not very finely. Mix with sugar, add cardamom. Cardamom should not be too much for aroma. Divide the dough into 12-15 balls. A large cast iron pan greased with oil (you can bake on a baking sheet, but I prefer a cast iron skillet). One thinly roll out the dough. The first layer should be slightly thicker than the others. Gently lay in the pan, sprinkle with melted butter and sprinkle with filling. And so on, one to roll and put the layers. Every oil and sprinkle with stuffing.

The last layer should also be a little thicker. They gently close the baklava so that the edges didn't get enough sleep. Then with a knife cut baklava diamonds are the same (sometimes I even measure with a ruler). With the middle of each baklava press half of a walnut. Then lubricate the beaten egg yolk and put in preheated oven 200 t. After 10-15 minutes the edges of the cuts slightly rise and disperse. To get the baklava, again to cut the baklava and pour the pre-melted butter (a few tablespoons). And again to get around 10 minutes until cooked and pour over the syrup (dissolve 1 Cup sugar in 1 Cup water).

Once the baklava is ready, cool it in the same skillet and get it. If you manage to get entirely well. And if not, no biggie, cut right in the pan. That's what I did.