Poppy seed baklava

Baklava is one of my favorite sweets. Although I usually get sick of all the sweetness, I still remain in eternal love with this layered beauty. For those who avoid allergens like nuts, there is a Poppy seed baklava, a sort of layered pie, filled with tasty black gold, and soaked in rich sugary syrup.

You'll need:

• 1 cup of sugar
• 1/2 cup of water
• 1 lemon, washed

To make syrup, wash lemon, peel skin finely. Lemon juice, skin, sugar and water bring to boil and leave for 15-20 minutes, boiling. Remove from heat to cool.

• 500 g of filo pastry
• 250 g of ground poppy seed
• 1 cup of warm milk
• 3 eggs
• 1 cup of coconut oil
• 1 cup of sugar
• 1 pack of baking powder

Pour warm milk, coconut oil, sugar and poppy seed into a bowl and leave for 5-10 minutes. Add baking powder and eggs and mix well. Grease baking dish and put two layers of filo on the bottom, with sides covered. Pour poppy mixture onto it, to cover the pastry. If you like you may add: washed raisins, crushed walnuts or chopped dates on top of it. Repeat process until you've used it all, and cover with the double layer of filo. Use sharp knife to cut it into squares, and bake this beauty in the oven at 180°C for 30-45 minutes. While still hot, pour syrup on top of it, evenly spreading, and let it cool.
Enjoy without hesitation.