This local baklava is offered in Gera at weddings and festive occasions.
INGREDIENTS
2 kg. almonds, blanched and chopped
1 ½ kg. strudel leaves for baklava
½ kg. fresh butter
1 cup fine semolina flour
Whole cloves
For the syrup:
3 kg. sugar
16 cups water
½ tsp. citric acid
PREPARATION
Step 1
Mix the chopped almonds with the semolina flour. Grease the pan for the baklava.
Step 2
Grease all strudel leaves one by one. Apply 4-5 leaves as the base and spread a handful of almonds. Top this with one more greased leaf and more almonds on top of this.
Step 3
Repeat this step until all almonds are gone. Apply 4-5 greased leaves on top of one another for the top layer.
Step 4
Cut the baklava in little piece and pierce each piece with one clove. Heat the remaining butter and pour it on top.
Step 5
Bake the baklava for 1 ½ hours in the oven at 150° C. All leaves must brown.
Step 6
Boil all syrup ingredients making sure this mix is the right consistency: not too sticky, not too watery. Pour on top of the baklava.