Traditional “Baklava”

Execution

1. Start by putting all the ingredients for the syrup in a saucepan. Once they get a boil, keep them in moderate to strong heat for 5 minutes and then remove from the heat. Allow to cool very well.
2. In a bowl add the walnuts and peanuts after you have hit them in the blender (not to become powder, to be in chunks). Add cinnamon, clovepowder, breadcrumbs and mix well. Melt and mix corn oil with melted milk butter Epirus in a saucepan.
3. Butter a 25×35 baking tray using a brush and then place in a cross style the first 4 sheets, leaving almost the half o every sheet  hanging  outside the tray. Then put a sheet in the center, butter again. We do not touch the surface of the pastry sheets with the brush, but we use it in order to add drops of butter on it.  Put another sheet and butter again. Put 1 ½ of the filling in each layer and repeat the process with the remaining leaves and butter, leaving two pastry sheets for the end.
4. Put the last sheets adding butter on eash one, then use the pieces that are out of the tray to cover all the sweet. Pour the rest of the melted milk butter EPIRUS. Put the baklava in the refrigerator for 5 minutes, then chase until the sheets (not down) and bake in a preheated oven at 150 degrees for 2 hours or 170 for 45 minutes and 180 for another 15 minutes.
5. Remove from the oven and immediately add the cold syrup.