- 4 tablespoons [60 g] butter
- 3 tablespoons [45 mL] honey
- 1/2 teaspoon [2.5 mL] cinnamon
- 1 cup [250 mL] finely ground almonds
- 3 cups [750 mL] flaky pastry
- 1 cup [200 g] sugar
- 1 1/4 cups [310 mL] water
- 1 tablespoon [15 mL] lemon juice
- Flour
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- Preheat oven at 400°F [200°C].
- Into a medium bowl, mix together butter, 1 tablespoon [15 mL] honey and cinnamon.
- Well mix, using a wooden spoon, until smooth; mix in ground almonds.
- Onto a lightly floured surface, roll flaky pastry until 1/8-inch [3-mm] thick.
- Cut into 4 [6-inch / 15-cm] squares.
- Cover a cookie sheet with al foil.
- Transfer 1 pastry square onto cookie sheet; spread with 1/3rd almond mixture.
- Repeat layers twice; top with remaining pastry square.
- Bake into preheated oven for 20 minutes, until golden.
- Meanwhile, mix together sugar, water, lemon juice and honey into a large saucepan.
- Using a wooden spoon, completely dissolve sugar, stirring over low heat.
- Bring to a boil; boil syrup for 5 minutes.
- Remove from heat.
- Remove cookie sheet from oven.
- Remove pastry from cookie sheet, lifting al foil.
- Fold al foil up sides of pastry.
- Pour hot syrup over baklava pastry; leave to cool, soaking into syrup.
- Cut baklava into 4 to 6 equal parts; serve immediately.
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