Baklava
1kg almonds (chopped)
1kg phyllo dough crust
1 cup breadcrumbs
400gr vegetable butter
2 spoonfuls cinnamon
Whole cloves
For the syrup:
2kg sugar
6 glasses water
Lemon juice
Baklava
In a medium sized bowl, stir the crushed almonds with the cinnamon and breadcrumbs. Melt the butter, grease the baking pan with butter and spread the buttered phyllo sheets. Lay out five phyllo sheets. Sprinkle each sheet with the filling and cover with phyllo. Baste the phyllo sheets with butter. Place five phyllo sheets without filling on top. Butter the last phyllo sheet and cut the baklava into diamond shapes. Put a clove in the middle of each piece.
Baklava
Bake the baklava for about 1 hour in a medium oven. Prepare the syrup, not too thick. Pour on the warm baklava making sure the syrup covers the cuts in the dough.
