Baklava
Crushed nuts in a fyllo pastry topped with syrup. Credits: Eat Greek Tonight

Baklava Ingredients
Order	Quantity		Ingredient	Alternative	Notes
	400	g	Almonds		Ground
	250	mL	Butter ( Unsalted )
	10	mL	Cinnamon
	1	Pinch	Cloves ( Ground )		To taste
	455	g	Fyllo
	250	mL	Honey
	1	A Little	Lemon ( (Juice) )
	500	mL	Sugar ( White )
	10	mL	Vanilla
	375	mL	Water

Baklava Ingredients
Order	Quantity		Ingredient	Alternative	Notes
	7/8	lb	Almonds		Ground
	1	Cup	Butter ( Unsalted )
	2	Teaspoon	Cinnamon
	1	Pinch	Cloves ( Ground )		To taste
	1	lb	Fyllo
	1	Cup	Honey
	1	A Little	Lemon ( (Juice) )
	2	Cup	Sugar ( White )
	2	Teaspoon	Vanilla
	1 1/2	Cup	Water

Baklava Directions Mix the almonds, cinnamon and clove. Butter a pan and place 4 buttered sheets of fyllo. Spread a thin layer of the mix and then two more sheets of fyllo. Repeat until you have 4 sheets left, which you use for the top layer. Cut the baklava in squares, all the way to the bottom of the pan. Top with the remaining butter and bake in medium oven for 45 minutes. Mix the sugar, honey, vanilla, lemon juice and 1 1/2 cup of water in a pot and boil for 5 minutes. Remove any froth off the top and pour over the baklava. Serve cold.