Macedonian Baklava

Chop the 400 g of nuts into fine pieces using a knife or food processor, aiming for a consistency between powder and small chunks.

In a small saucepan, combine 1000 g of the sugar with enough water to create a light syrup, then heat over medium-low heat until the sugar dissolves completely, stirring occasionally.

Remove the syrup from heat and set aside to cool to room temperature, as the baklava will be drenched with this syrup after baking.

Heat 600 g of cooking oil in a shallow pan or wide bowl over low heat until it is warm but not smoking.

Lightly brush or dip a baking pan (9x13 inches or similar) with some of the warm oil, coating the bottom and sides evenly.

Layer 4-5 sheets of koras (or phyllo) in the prepared pan, brushing each sheet lightly with warm oil between layers.

Spread a thin layer of the chopped nuts (about 2-3 tablespoons) evenly over the pastry base.

Continue alternating layers of 2-3 oiled koras sheets with thin layers of nuts until all nuts are used, finishing with 4-5 layers of koras on top, brushing each with oil.

Using a sharp knife, cut the baklava into diamond or square shapes (approximately 2 inches wide) by making diagonal and straight cuts through all layers.

Bake in a preheated oven at 350°F (175°C) for 40-45 minutes until the pastry is golden brown and crispy.

Remove from the oven and immediately pour the cooled sugar syrup evenly over the hot baklava, allowing it to soak in completely.

Allow the baklava to cool to room temperature before serving, letting it rest for at least 30 minutes so the syrup fully absorbs.