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Preheat the oven to 180 deg C and grease a 19
or 20 cm square cake tin.
Mix half the almonds with the cinnamon and cloves.
Cut the phyllo pastry to the same size as the tin
and line the base with four layers of pastry, brushing
each layer with melted butter.
Sprinkle one fifth of the almond mixture on top
of the pastry.
Place two layers of phyllo pastry, each brushed
with melted butter, on top and sprinkle another fifth
of the almond mixture on top.
Repeat the layers until four sheets of phyllo pastry
are left. Use these for the top layer.
Using a sharp knife, cut a diamond pattern in the
top pastry layer.
Insert a clove in the centre of each diamond, sprinkle
with a little water and bake for 30 minutes.
Reduce heat to 150°C and bake for another
10 minutes or until golden brown.
SYRUP
Heat the ingredients over medium heat until the
sugar has dissolved. Bring to the boil and simmer
for five minutes.
Pour the hot syrup over the hot baklava and leave
it to cool in the tin. |
