Elderberry liqueur

I have been making elderberry syrup for few years now. Just about this time of the year, when I go to village in the last days of May, I pick up about hundred elderberry flowers and make sweet syrup that every member of my family loves to drink.
This year, me and my father-in-law picked up much larger amount than necessary. I dried one part of it for tea, and wondered what to do with other 40-something sweet smelling flowers. I got the idea that I could make liqueur. I mean, since we make cherry liqueur, green nuts liqueur, why not make an elderberry liqueur as well?!
So, if you have clean elderberry flowers at hand, here is what you need to do to get really nice, sweet, syrupy liqueur!
40 elderberry flowers
3 liter water
3 kilograms sugar
1 lemon (just juice)
4 packages citric acid (40 grams)
1/2 liter alcohol (I have used local plum brandy, but vodka is fine as well)

Let flowers sit in water for 24 hours. After that, filer the water to remove flowers and cook the water with sugar until sugar melts completely. Remove the foam that will create on the surface and let it cool down. After it has cooled, add lemon juice, citric acid and alcohol, and mix well. Pour into bottles and voila, you have 4 liter elderberry liqueur!

Baklava with apples and nuts

Baklava is a traditional Turkish dessert that is also popular in the Balkans, thanks to the fact that better part of Balkan was part of Ottoman empire for almost 5 centuries. During this long period of time, cultures have intertwined and baklava is one of these transfers-and it is very popular in both of these worlds until the present time.
Ingredients:
1 package baklava pastry (thin sheets of pastry, approximately 15 sheets)
1/2 kilo apples, grated
1/2 nuts, grounded
1/2 kg sugar
cinnamon, 1 lemon, raisins
sun seed oil
Syrup: 
1/2 liter water
1/2 kilo sugar
1 lemon-juice
Saute apples with 300 grams sugar, 1 spoon cinnamon and lemon juice for approximately 10 minutes.

Place 2 sheets of pastry on a greased casserole. Sprinkle with oil, then cover with thin layer of apples. Place another two sheets of pastry and sprinkle with nuts. Sprinkle sugar and raisins over nuts, and cover with another two sheets of pastry. Then continue in the same order until you use all the ingredients. You will finish with sheets of pastry, which you will also sprinkle with oil. Use a sharp knife to cut baklava in small squares, and then put it in the oven heated on 180 degrees Celsius. Bake until golden brown.
Syrup: Bring all the ingredients to boil. Let it boil on low heat until all the sugar dissolves. Pour immediately over baked baklava and let it cool over night. Bon appetite!