INGREDIENTS

INSTRUCTIONS

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. Recipe by: Greek  Cookery Cookbook  Posted to
recipelu-digest Volume 01 Number 502 by Sewgoode  <Sewgoode@aol.com> on
Jan 12, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 6042
Calories From Fat: 2024
Total Fat: 230.2g
Cholesterol: 610.1mg
Sodium: 68.7mg
Potassium: 198.2mg
Carbohydrates: 1042.8g
Fiber: 2.4g
Sugar: 1037.6g
Protein: 3.1g