Another Kotian which has made Kos famous, aside from the Domataki cherry tomato spoon sweet, is the famous Baklava, which is the perfect accompaniment to your coffee.


For the filling
1 kg almond meal
1 kg phyllo pastry
1 mug dried, ground breadcrumbs
400 gr. vegetable butter
2 soup spoons cinnamon
Whole cloves

For the syrup
2 kg sugar
6 cups water
Lemon Juice

Combine almond meal, cinnamon and breadcrumbs. Melt the butter and brush a baking tray with it. Start laying out the sheets of phyllo while brushing each layer with butter. Start off with 5 sheets of phyllo. Then lay each sheet, sprinkle with the filling and cover with the next sheet. After you finish this process, lay another 5 sheets, brushing each layer, without filling. Brush the last sheet and cut the baklava into diamond-shaped pieces. In the middle of each piece place a clove. Bake the baklava in a moderate oven for about 1 hour. Prepare the syrup, taking care not to thicken it too much. Once the baklava has cooled down, pour over the syrup (cold baklava and hot syrup).