Add 1/2 cup of sugar and the rose water. Smear a 12″ (30 cm) by 8.5″ (22 cm) tray with oil. Divide the dough into 4 equal parts. Roll out 1 part into a very thin sheet and place it on the bottom of the tray, pressing the edges with your hands. Divide the almond mixture into 3 equal parts.
Spread 1/3 of it on the sheet of dough in the bottom of the tray. Continue to alternate between the dough and the almond mixture, smear each sheet of dough with 1 tablespoon of oil. The topmost layer must be a sheet of dough, smeared with 1 tablespoon of oil.
Cut the baklava using a sharp knife and press it with your hands, so as not to break up the top sheet of dough. Bake at 356°F (180 °C) for 1 hour.
Meanwhile, prepare the syrup by putting the cold water and 1 1/8 cup of sugar to boil. Cook on low heat for 10 minutes. When you remove the baklava from the oven, allow it to cool slightly.
Try to match up the temperature of the syrup and baklava and then pour the syrup over it. Allow it to stand for several hours to soak well.