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Baklava from Gera

1 kilo of ready-made sheets of f fyllo pastry, 1 kilo of almond kernels (with their skin removed and roughly crushed), 5-6 bitter almonds, 1 tea-cup of fresh butter, 1 tea-cup of fine semolina.

Mix the almonds with the semolina. In a square baking pan covered with butter spread 5-6 sheets of pastry and sprinkle with the almonds and so on. When you reach the top of the pan spread a few more sheets of pastry (5-6) so that it won't burn while baked. Mark out the baklava with a knife into diamond shaped pieces and put fresh butter in between and all over the pan. In each piece plug a clove in its center so that the pastry won't be removed during the baking. Bake in a moderate oven for about an hour.

2 kilos of sugar, 4 glasses of water, 1 spoonful of lemon juice. Boil the ingredients until it becomes thick. Remove from the heat and add half a glass of rose-water. Pour the syrup of the baklava and leave a couple of hours to absorb.
Baklava from Gera: