Prep time 60 minutes
400g puff pastry
250g ricotta or other fresh cheese
100g berry jam
Ingredients For the Syrup
1 tsp. honey
Preheat the oven at 180°C.
Roll out as many as 4 sheets of puff pastry. Butter the pan and lay the first sheet and brush it with the melted butter. Do the same with the second sheet. Now add a layer of ricotta, then the berry jam. Cover with two sheets of puff pastry and cut giving the classic rhombus shapes.
Bake in the preheated oven for 40 minutes.
In the meantime, prepare the syrup: heat the water in a saucepan, then add the sugar and honey and cook over a very gentle heat. Take out the baklava and let it cool completely. When the syrup is ready, pour it, still very hot, over the baklava.