Sift the flour on the table slide, break there eggs, add milk, vegetable oil, salt, vinegar and knead the dough. Make 40 balls, cover them with a cloth and leave for half an hour. Nuts to chop, but leave large enough. Nuts can take any, I usually use pistachios and hazelnuts. In the nut mix to add a bit of cinnamon.

The dough should roll very thin, as thick as a sheet of paper. Butter to melt. Grease the baking sheet with oil and lay the first layer of dough, again to grease, lay the next layer. So lubricating each layer. Put the 10-th layer, smeared, poured the pecan filling, next layer. Then the 20, and nuts 30 and nuts. That is, every 10 layers laid nut filling. Put the last layer, cut with a sharp knife and bake in the oven at 170*C until then, until the pink top and bottom (about 40 minutes).

Make a syrup from water, sugar and lemon juice. When the baklava is ready, pour the syrup and allow to stand.

Top to decorate with nuts.