A great cake recipe for any occasion:
(*) For a large gratin dish 30 x 20 cm Defrost the puff pastry slices, one against the other, preferably on a floured surface. Remove the skin from the dates, remove the seeds and chop. Coarsely chop nuts. Mix. Melt 125 grams of butter in a small saucepan, remove from stove and add to dates and nuts mixed with egg, honey, cinnamon and vanilla sugar. Melt the remaining butter and use it to grease the pan. Roll out two slices of puff pastry at a time to the size of the baking dish.
Now alternate layers of puff pastry slices in the pan, brush with melted butter, spread date-nut mixture, put puff pastry in, brush with butter, spread filling, filling, butter, puff pastry and finally a layer of puff pastry. Sprinkle the whole with water and bake in the oven at 175 degrees until golden brown, about half an hour. If necessary, cover with parchment paper.
Then put sugar with 250 ml of water in a saucepan and boil to slightly liquid syrup. Remove from the stove, fold in the juice of one lemon, and then spread evenly over the baklava with a spoon.
The syrup must be completely absorbed.
Cut into pieces and bring to the table while still lukewarm, if possible! A lot of effort, a calorie bomb like no other, but irresistible…