Create an Account
Forgot your password?

Appetizer  (673)
Beverage  (581)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180) - Share Your Recipe!

Recipe Name: Almond Baklava (baklavas Me Amygdala) Submitted by: Administrator
Source: Source Description:
Ethnicity: Greek Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

1 3/4 Pound(s) Baklava phyllo leaves
4 Cup(s) Almond crumbs
1 1/4 Cup(s) Butter
1/2 Cup(s) Sugar
1 Teaspoon(s) Cinnamon
3 Cup(s) Water
1/2 Cup(s) 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. Recipe by: Greek Cookery Cookbook Posted to
recipelu-digest Volume 01 Number 502 by Sewgoode <> on
Jan 12, 1998

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

Scale this recipe to Servings [?]