Almond Baklava Recipe
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
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