[Karpathian] [VG] Local Variant Baklava

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