- 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
- 4 cups granulated sugar
- 3 cups water
- 1/2 cup honey
- 1 stick cinnamon
- 1 piece lemon peel
- 5 or 6 whole cloves
- Baklava: 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
- 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: 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.