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INGREDIENTS:

METHOD:

  1. Mix the almond meats with the cinnamon and cloves.
  2. Butter a baking pan and line it with 4 phyllo sheets, brushing each one with melted butter.
  3. Sprinkle on a little of the filling, add two more buttered sheets of dough, and continue in the same way, leaving 4 sheets of dough for the last layer.
  4. Cut into diamond-shaped pieces, down to the bottom of the baklava.
  5. Pour the rest of the butter over the top and bake in a moderate oven for 40-45 minutes.
  6. Place the sugar, honey, 1 1/2 cups water, the vanilla and the lemon juice in a pan and boil for 5­6 minutes.
  7. Skim off any foam that forms and pour the hot syrup over the lukewarm baklava.

Serve cold.

Variation: 400 gr. almond meats may be substi­tuted for half the walnut meats.

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