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1 kilo (1 lb 2 oz) "fyllo" pastry
2 teacups almonds pounded into crumps
1 ½ teacups butter
½ teacup sugar
1 tablespoon cinnamon

3 teacups sugar
1 teacup honey
2 teacups water
cinnamon stick
1 teaspoon clove sticks

In a bowl, mix the pounded almonds, the sugar and the cinnamon.
Butter a small pan and lay a few sheets of "fyllo" pastry onto it brushing each one with butter.

Next, spread a small amount of the almond mix over the "fyllo" layer.
Continue by making successive layers of "fyllo" and almond mix of about equal thickness.

Finish with a thicker layer of "fyllo" sheets (6-8 sheets) brushing each sheet with butter.
With a sharp knife cut the "baklava" into diamond-shaped pieces.

Sprinkle with water and bake in amedium oven for about 1 1/2  hour. In the meantime, prepare the syrup as follows :
In a pot , place the water, the honey, the sugar and the spices and boil them over a strong fir for about 15 minutes.

When the "baklava" is ready, remove from the oven and let it cool.
Pour the boiling syrup over it. Cut out the pieces, that were marked before baking.



SARANTIS Restaurant

   in Faliraki Rhodos Greece



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