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
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
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
in Faliraki Rhodos Greece