Cinnamon Almond Baklava
|Blanched almonds||1 Pound, finely chopped|
|Phyllo pastry sheets||1 Pound|
|Sweet butter||2 Cup (32 tbs), melted|
|Sugar||1 Cup (16 tbs)|
|Syrup||1 Cup (16 tbs) (Adjust Quantity As Needed)|
Combine almonds, sugar, and cinnamon.
Place 8 sheets of phyllo pastry, one at a time, in bottom of an 8 X14 X 2 inch pan, brushing each sheet with melted butter.
Sprinkle top sheet generously with some of the nut mixture and place 2 buttered phyllo sheets on top.
Sprinkle with nut mixture.
Continue adding buttered phyllo sheets, sprinkling every second sheet with nut mixture until all nut mixture is used.
Place remaining phyllo sheets on top, buttering each sheet before placing in the pan.
With a sharp knife cut baklava into small diamond shaped pieces.
Place a pan of water on the lowest shelf in a preheated 300 degree oven.
Bake baklava on middle shelf of oven for 3 hours, making sure that the water pan is always full.
Remove from oven and pour cool syrup over pastry.
Syrup: In a saucepan combine 3/4 cup sugar, 3/4 cup honey, 2 cups water, juice of 1/2 lemon, and the squeezed lemon rind.
Bring to a boil and boil for 20 minutes.
Remove lemon rind and cool.