BAKLAVA

1 pound phyllo pastry
3/4 pound almonds, pounded into crumbs
1/2 pound butter
1/3 cup sugar
1 tablespoon cinnamon

Syrup:
2 1/4 cups sugar
3/4 cup honey
3/4 cup water
cinnamon stick
1 teaspoon clove sticks

In a bowl, mix the pounded almonds, the sugar and the cinnamon. butter a small pan and lay a few sheets of phyllo pastry onto it brushing each one with butter. Next, spread a small amount of the almond mix over the phyllo layer. Continue by making successive layers of phyllo and almond mix of about equal thickness. Finish with a thicker layer of phyllo sheets, about 6 to 8 sheets, brushing each sheet with butter. With a sharp knife cut the baklava into diamond shaped pieces. Sprinkle with water and bake in a medium oven for about an hour. In the meantime, prepare the syrup as follows: In a pot, place the water, the honey, the sugar and the spices and boil them over a strong fir for about 15 minutes. When the baklava is ready, remove from the oven and let it cool. Pour the boiling syrup over it. Cut out the pieces, that were marked before baking.