«Fyllo» pastry stuffed with heavily spiced almonds

«Fyllo» pastry stuffed with heavily spiced almonds

Baklavas me amygdala
Title in Greek: 
Μπακλαβάς με αμύγδαλα
Recipes Categories: 
«Fyllo» pastry stuffed with heavily spiced almonds
Preparation Time: 

Half kilo (1 lb 2 oz) «fyllo» pastry
2 teacups almonds, pounded into crumbs 
1 1/2 teacups butter
Half teacup sugar
1 tablespoon cinnamon
3 teacups sugar
1 teacup honey
2 teacups water
Cinnamon stick
1 tablespoon clove sticks

Cooking Time: 
Cooking Directions: 

- 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 but¬ter. 
- 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 thick¬ness. 
- 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 a medium oven for about an hour.
In the meantime, prepare the syrup as fol-lows: 
- In a pot, place the water, the honey, the sugar, and the spices and boil them oven a strong fire for about 15 minutes.
When the «baklava» is ready, remove it 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.

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