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

1. 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

2. Divide the dough into pieces depending on how big you want your baklavas, and shape it giving a long narrow and thick shape

3. You pass each piece through a pasta machine, first from position 1, then from position 3 and then from position 5

4. Spread the strips on a surface and cut them into thinner strips (around 2 cm) with a special roller or a blade

5. 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

6. Put enough oil in a deep frying pan and fry the baklavas

7. 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

8. 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