Almond baklava
Almond Baklava
Phyllo dough
1/4 cup granulated sugar
1 to 2 teaspoons ground cinnamon
4 cups almonds, slivered and chopped
1 1/4 cups butter or margarine
Whole cloves
Mix sugar, cinnamon and almonds.
Melt the butter, then butter the pan.
Lay one sheet of dough in
pan.
Butter phyllo sheet, then lay another on top of that.
Continue
until you have buttered 5 or 6 sheets.
Lay another sheet, but do
NOT butter it.
Place an even thin layer of almond mix.
Lay another
sheet of dough, butter it, and then another, unbuttered.
On that
place some almond mix again.
Repeat until all the mix is gone, or
you have only 4 or 5 sheets of dough left.
Fold in the dough that
hangs from the side of the pan.
Lay down more sheets of dough,
buttering each one and cutting off edges that hang from the sides
of the pan.
Be sure you butter the top sheet very well.
Sprinkle
some water over the top before baking.
Score with sharp knife.
Stick cloves between scores, so that it keeps the sheets of dough
together.
Bake at 350 degrees F for 15 to 20 minutes, until golden brown,
and the edges no longer touch the wall of the pan.
Start syrup only
after baklava has come out of the oven.
Syrup
4 cups granulated sugar
3 cups water
1/2 cup honey
1 stick cinnamon
1 piece lemon peel
5 or 6 whole cloves
Heat sugar, water, honey, cinnamon, lemon peel and cloves in a
pan over medium heat Until all is melted and combined well.
Bring
to a boil, then let simmer about 10 minutes.
Pour the hot syrup over the cool baklava.