How to cook
To make the sugar syrup, put the water with the sugar, juice and rind of a mandarin and vanilla in the oven dish. Leave it on the stove to boil on medium heat until you get a thick syrup. Put it in the refrigerator.
Make the baklava in a greased with oil oven dish with a diameter of 12″ (30 cm). Take 5 sheets of the phyllo pastry, put them on the bottom of the oven dish and fold the edges, sprinkle with some of the walnuts and 2 tablespoons of the semolina.
Top with another 5 phyllo pastry sheets, walnuts and semolina again and repeat. Distribute walnuts, phyllo pastry sheets and semolina for at least three layers. Melt the butter, cut the baklava into diamonds and then pour the hot butter over it.
Preheat the oven to 338°F (170 °C) and place the baklava to bake for about 50 minutes or until golden-brown. Remove it from the oven and pour on the cold syrup.
Once it cools, leave it in the refrigerator for at least 12 hours so it soaks the syrup in well.