blanched almonds, toasted and finely chopped
pinch of ground cloves
sheets of phyllo pastry, cut in half
ml butter, melted
cups of water
cups of sugar
juice of lemon
stick of cinnamon
Preheat the oven to 180 °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.
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.