• 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 whole cloves
• 3 tablespoons lemon juice
METHOD
1. In a small saucepan, place the Flora Cook&Bake Unsalted and set it over low heat to melt. Prepare the syrup first: In a small pot, pour in 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 boil 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 wide and arrange them in a round baking pan (30cm). Place them next to each other, making sure their edges touch so they don't open up. When all the little baklavas are placed, pour the melted Flora Cook&Bake Unsalted over them.
3. Bake in a preheated oven at 180°C (fan-assisted) for 50 minutes. Remove from the oven and pour the cold syrup over the baklavas.
