Baklava

Dissolve the yeast, sugar, and 1 tbsp of flour in warm water. Let the sponge ferment in a warm place for 30 minutes.

Add the remaining flour and knead the dough until smooth and glossy. Cover it with a hot, damp towel and let it rise for 30 minutes.

Once the dough has risen, divide it into 9 small pieces and 2 larger pieces (for the bottom and top layers).

Cover with a napkin and prepare the filling.

Grind the nuts and mix them with sugar and cardamom.

On a floured board, roll out the first large piece of dough very thinly and place it on a floured baking sheet. Sprinkle the filling over it. Then roll out the next piece of dough, add filling, the third piece, filling, and so on. It is crucial to roll the dough out thinly. If you flour the board well, the dough rolls out easily.

Roll out the final top layer from the second large piece of dough, place it over all the layers, and press down firmly with your hands across the entire surface. It settles nicely and doesn't slip.

Take a sharp knife and cut into diamond shapes. Pour 2 tbsp of boiling water over the saffron and let it steep for 15 minutes. Then add 1 tbsp of sugar and mix.

Brush the unbaked baklava with the sweetened saffron infusion and place it in a preheated oven at 180°C (350°F) for 15 minutes.

Meanwhile, make the syrup by combining honey and water, then boiling for 1 minute.

Take out the baklava and pour half of the syrup evenly over the entire surface. Return it to the oven for another 45 minutes.