Hookery Cookery Home > Greek Recipes > Baklavas with Almonds (Bakalvas me Ameegdhalo)
Description/Notes:
Delectable little fillo pastry sweets with cinnamon, almonds and a syrup topping
Ingredients:
for the baklava
for the syrup
Cooking Instructions:
- Lightly brush a baking tin with buttermilk
- In a bowl mix the crushed almonds with the cinnamon and cloves
- Spread the sheets of fillo pastry and brush each sheet with a coating of buttermilk
- Put a layer of 3 sheets of pastry on to the baking tin and sprinkle the top with the crushed almond mixture
- Continue laying alternate layers of pastry and almonds in the tin leaving 4 sheets of pastry without any cinnamon mixture for the topping
- Brush the top with buttermilk and, using a sharp knife, mark the baklava into serving pieces
- Bake in a pre-heated oven 350F, Gas Mark 4, 180C for 60-70 minutes
- In a large saucepan put the sugar, water, lemon juice and a little vanilla
- Bring to the boil and simmer for about 10 minutes adding water if the syrup is too thick
- Remove baklavas from the oven, cool a little, and pour syrup over it
- When sufficiently cool, cut out the pieces that were marked before baking