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 ½ kilo (1 lb 2 oz)
"fyllo" pastry
2 teacups almonds pounded into crumps
1 ½ teacups butter
½ teacup sugar
1 tablespoon cinnamon
Greek Fyllo Pastry stuffed with almonds (Baklavas)
SYRUP
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 an 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.
Note: You may make smaller pieces of
baklava in the same way as well.
Greek
Food Recipes
Greek Salads
Greek Salad
Melitzanosalata
Greek Starters
Saganaki with Cheese
Saganaki Shrimps
Spinach pie
Chicken soup
Tzatziki Keftedes
Greek Specialties
Fasolada
Magiritsa Stifado
Moussaka
Chicken with Noodles
Meat Pie Pastitsio
Stuffed Tomatoes
Dolmades
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