For the filling :
300 g sugar
3 egg yolk
1 cup yogurt
1 cup oil
1 tsp baking powder
1 tbsp vanilla sugar
rind of 1 lemon
Snow 3 egg whites
100 g raisins soaked in rum
250 g ground walnuts

For the sugar syrup:
500 ml water
300 g sugar
1 lemon

10-12 phyllo pastry sheets

For the sugar syrup: wash 1 lemon well and cut it into slices.
Mix sugar, water and lemon slices and cook until it boils. Let it cool.

For the filling: beat sugar with yolks well, add yogurt, oil, baking powder, vanilla sugar and lemon zest.
At the end stir in stiffly beaten egg whites.
 

Grease baking tray, lay 2 sheets of phyllo, brush them with filling, sprinkle with rum-soaked raisins and ground walnuts.
Lay another sheet of phyllo and repeat, brush with the filling, sprinkle with raisins and ground walnuts.
Repeat until you use all phyllo sheets.
Top of the last phyllo sheet brush with the filling and sprinkle with few drops of oil.
Cut the raw baklava into triangles or squares (in baking tray).
Bake in the oven at 180 degrees until golden brown.
Let it cool and pour cold sugar syrup over cold baklava.
Baklava should be very moist.