Almond Baklava (Baklavas Me Amygdala)
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Almond Baklava (Baklavas Me Amygdala)
  Baklava    Greek    Nuts    Almonds  
Last updated 6/12/2012 1:03:32 AM. Recipe ID 27543. Report a problem with this recipe.
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      Title: Almond baklava (baklavas me amygdala)
 Categories: Bars and sq, Greek, Nuts, Pies & past
      Yield: 1 Servings
 
  1 3/4 lb Baklava phyllo leaves
      4 c  Almond crumbs
  1 1/4 c  Butter
    1/2 c  Sugar
      1 ts Cinnamon
           ---Syrup---
      4 c  Sugar
      3 c  Water
    1/2 c  Honey
      1    Stick cinnamon
      5    Whole cloves; up to 6
 
  Blanch then chop the almonds. Mix them with the sugar and cinnamon.
  Brush a medium size baking pan with melted butter.
  
  Lay 4 baklava phyllo leaves in the pan, buttering each beforehand.
  Lay more phyllo on top, this time without buttering them. Sprinkle
  with chopped almonds. Lay in another layer of phyllo, this time
  burshing with butter. Sprinkle with almonds. Continue laying in
  phyllo leaves and crushed almonds in the same way, until only five
  phyllo leaves remain. Brush these last phyllo leaves very well with
  butter and lay on the top.
  
  Cut away any phyllo ends overlapping the sides of the pan with a sharp
  knife. With the same knife, cut through the top phyllo leaves, scoring
  serving size squares in the baklava. Dip your fingers in a dish of
  water andsprinkle the top layer of phyllo leaves. Put the baklava in
  a moderate oven to bake for almost one hour.
  
  Meanwhile, boil the sugar in the water for five minutes. Add the
  honey and spices and boil for five minutes more. Remove the spices
  and keep the syrup hot. Take the baklava from the oven and let it
  cool. Pour the syrup over the baklava.
  
  After it cools, cut the baklava completely through and serve the
  pieces on a platter.
  
  NOTES : 1.  For Walnut Baklava: 1. Replace almonds with walnuts.  2.
  Syrup uses 3 1/2 cups sugar and 1 1/2 cups honey. 2. The baklava can
  also be made with half walnuts and half almonds. 




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Recipe ID 27543 (Apr 03, 2005)

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