How to do it!
It is pretty much the same as the recipe for Baklava with Walnuts, only here we put 5 sheets at the bottom, a layer of filling, 2 more sheets, another layer of filling and finish with 5 sheets, each of them coated with clarified butter.
Repeat as many times as you wish. Cut into pieces and sprinkle with water and the rose water and bake at 180c for 30 min and then at 120c for 3 hours. Boil all the syrup ingredients for 6 min and let it cool completely. When the baklava comes out, pour the cold syrup on and again let it stand for a day. The taste of this baklava is more delicate but we prefer the walnut one. We hope you enjoy them both.
* 1 kg filo pastry
* Half a kilo butter
* Filling:
* 6 cups finely chopped almonds
* 8 tbs sugar
* 3 tbs rose water all mixed together
* For the syrup:
* 8 cups sugar
* 4 cups water
* Juice of half a lemon
* 2 tablespoons rose water
