Greek Baklava (with almonds)

The Greek version of this popular Middle Eastern dessert is made with almonds (unlike the walnut based Turkish baklava). I usually make and have the walnut-based variety, so this change brought an exciting touch of new to this classic dessert. I loved the subtle hints of Amaretto given by the almonds and that they tend to feel lighter overall.
Recipe source: mainly Saveur.

Last year: nothing.
Two years ago: nothing.
Three years ago: nothing.
Four years ago: Coconut almond chia seed pudding (vegan).
Five years ago: Camembert and caper Flammkuchen (German-style).
Six years ago: Artichoke crostini.
Seven years ago: Sweet potato, wild mushroom and guacamole wraps.
Eight years ago: Orange jam&liquor Linzer torte (Austrian/German and Hungarian), Goat cheese salad with paprika dressing and Easy chicken tacos with guacamole (Mexican).




Ingredients (for a large tray):

• 500 g blanched almonds, finely chopped
• 1/3 cup finely ground breadcrumbs
• 1/2 cup sugar
• 1 teaspoon cinnamon
• 500 commercial phyllo pastry (20 sheets)
• 250 g melted butter

For the syrup:

• 250 ml (1 cup) water
• 300 g (4 cups) sugar
• 2 tablespoons fresh lemon juice
• 1 cinnamon stick

Preheat the oven to 300 F / 150 C.  Combine almonds, bread crumbs, 1⁄2 cup sugar, and ground cinnamon in a large bowl. I had to ground mine, so I combined them directly in the food processor.

Unwrap phyllo and trim to fit your baking pan, if necessary.Cover phyllo sheets with a damp dish towel.

Butter the pan. Place 1 sheet of phyllo in pan; brush with butter. Lay a second sheet of phyllo over first sheet, brush with butter, then evenly sprinkle with 2 tbsp. almond mixture. 

Spread a sheet of phyllo out on a clean work surface, brush with butter, then transfer, buttered side up, to pan (nuts make it difficult to butter phyllo in the pan). Evenly sprinkle with almond mixture.

Continue assembling the baklava by placing phyllo dough sheets on top, and then more almond mixture and so on. Once you reach the top of the cake, brush the top sheets with butter and sprinkle a bit of extra sugar and cinnamon (optional). 

Bake in the preheated oven until golden, about 1 and 1/2 hours. 

Meanwhile, make the syrup. Heat remaining 4 cups sugar, lemon juice, cinnamon stick, and 2 cups water in a saucepan over medium heat. Simmer for 15 minutes, cool, and discard cinnamon stick.

Remove baklava from oven. Discard parchment paper, then pour syrup over entire surface. Tilt pan so syrup reaches all corners, then set baklava aside for 2 hours. Finish cutting baklava on the diagonal for the traditional diamond shape or cut into squares.

It's ready to serve. Dig in! :)