This isn't like the usual baklava one would think of when they hear the word "baklava", but that's how we refer to it locally. Similar to diples, this is a pastry(?)/dessert for any occasion all year round!
Ingredients:
[For the syrup]
- 1 kg sugar
- 500 ml water
- Juice from 1 lemon
- 5 or 6 grains of mastic
[For the baklava]
- 1 kg all purpose flour
- 1 cup oil
- Dried cloves (1-2 per baklava)
- 1 tsp of salt
- Water
- Roasted almonds for serving/toppings
- In a bowl, put the oil, salt, and a glass and a half of water. Knead by hand. If you see that the dough "goggles", add more water until it becomes a smooth and tight dough. Let the dough rest
- Divide the dough into pieces depending on how big you want your baklavas, and shape it giving a long narrow and thick shape
- You pass each piece through a pasta machine, first from position 1, then from position 3 and then from position 5
- Spread the strips on a surface and cut them into thinner strips (around 2 cm) with a special roller or a blade
- Take one strip and wrap it thinly around your finger 4.5 times. At the end, pin it with a clove. Repeat with all the baklavas
- Put enough oil in a deep frying pan and fry the baklavas
- For the syrup, put a kilo of sugar and half a liter of water in a saucepan. Let it boil until it thickens. To flavor the syrup, dip a tulle/strainer bag in chios mastic, half a lemon peel and juice from half a lemon. Let the syrup boil until it thickens
- Turn off the heat and with a slotted spoon and drop the baklavas into the syrup. Remove with a slotted spoon and sprinkle with coarsely chopped roasted almonds or walnuts
