1 kilo finely chopped blanched almonds
1 kilo fyllo sheets
1 cup of bread crumbs
400 gr vegetable butter
2 tablespoons of cinnamon
For the syrup:
2 kilos of sugar
6 glasses of water
Lemon juice
Mix the almonds, the cinnamon and the bread crumbs. Melt the butter, grease the pan with butter and start layering the fyllo sheets buttering them too. Start with 5 sheets. Continue so that each sheet laid is sprinkled with the mix and covered with the next sheet. Don’t forget to butter all the sheets. Finish with 5 sheets on top without any mix. Butter the top layer and slice the baklava in a diamond shape. In the middle of each piece stick a clove in. Bake in a medium oven for 1 hour approximately. Prepare the syrup be careful not to make it too thick. When the baklava has cooled down, pour the syrup all over it. (Cold baklava, hot syrup)
Kanni D. Konti
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