NOTE: Remember: cold baklava + hot syrup OR hot baklava + cold syrup
Ingredients:
1 kilo of filo
1 kilo of blanched almonds
1 cup unsalted butter, melted
1 cup of simigdali (semolina)
Syrup:
2 kilos of sugar
4 glasses water
1 spoonful of lemon juice
½ glass of rose water
Method:
1. Mix the simigdali with the almonds.
2. Butter the pan and lay out 3-4 pastry sheets and butter again, adding a layer of the almond mix.
3. Continue layering like this, with pastry being the top layer.
4. Mark out the baklava pieces in a diamond shape with a sharp knife.
5. In each diamond put a clove in the centre.
6. Bake in a moderate oven 180°C for one hour.
Boil the syrup ingredients until a little thick, add the rose water after removing from heat, pour the syrup on the baklava and allow to absorb for 2 hours.
