Baklava with almonds and Apicreta honey


Grind the almonds in the blender with the sugar.

Grease the pan very well with butter. Spread 15 sheets of baklava, one on top of the other, in the buttered pan, sprinkling with melted butter between the sheets. Sprinkle in a layer all the ground almond and spread the remaining leaves, one by one, sprinkling with melted butter between the leaves.

With a sharp knife remove the protruding edges. Cut the baklava into pieces with a sharp knife and pour the remaining melted butter over the surface. Shake the pan so that the butter goes everywhere.

Bake in a preheated oven at 150 ° C, in the air on the last grill, for about 1 hour and 30 minutes, until the baklava is well browned inside. If not cooked well, it will liquefy the sheet and will not be crispy. To make sure it is well cooked, lift the corners with a knife. It should be pink all the way down.

To make the syrup, put the water with the sugar and honey in a saucepan, after boiling, remove the foam. Then add the peel and lemon juice and boil for another 2 minutes. Pour over the hot oatmeal baklava. Do not be afraid that the syrup will foam, it is because the hot baklava immediately absorbs the liquids. Allow to cool well and absorb the syrup.


500 gr. almonds

40 gr. sugar

450 gr., 1 packet of crust sheet

200 gr. melted butter


600 gr. sugar

500 ml of water

150 ml Apicreta honey

A few drops of lemon juice

lemon peel