• 1 package (500g) phyllo pastry for sweets, thawed
• 2 ½ cups (375g) finely ground almonds
For the Syrup
• 1 ½ cups (375ml) water
• 2 cups (460g) sugar
• 1 cinnamon stick
• 1 star anise
• 5-6 cloves
• 3 tablespoons lemon juice
METHOD
1. In a small saucepan, place the Unsalted Butter and set it over low heat to melt. Prepare the syrup first: In a small pot, pour the water and add the sugar, cinnamon, star anise, and cloves. Place it on the heat and stir. Let it come to a boil and the sugar dissolve. Lower the heat and simmer for 7-8 minutes. Add the lemon juice and stir. Remove the syrup from the heat and let it cool down.
2. Lay 2 sheets of phyllo pastry on your work surface or a cutting board. Sprinkle the entire surface, especially near the edges, with 4 tablespoons of almonds. Roll it up tightly. Cut into small rolls about 3-4 cm thick and arrange them in a round 30cm baking pan, placing them next to each other, making sure their edges touch so they don't open up. When all the little baklavas are arranged, pour the melted Unsalted Butter over them.
3. Bake in a preheated oven at 180°C (fan/convection setting) for 50 minutes. Remove from the oven and pour the cold syrup over the baklavas.
