-
1
Combine ingredients in a microwave-safe container, and cook on high heat 1 minute.
-
2
Stir and cook 1 more minute.
-
3
Let cool to room temperature, then refrigerate until cold.
-
4
Baklava:
-
5
Put oven rack in middle position and preheat oven to 350 degrees F. Place almonds in a food processor and process with sugar, cinnamon, allspice and salt until almonds are roughly ground.
-
6
Generously brush a 13 by 9 by 2-inch glass baking dish with melted butter.
-
7
Halve phyllo sheets crosswise and stack sheets.
-
8
Keep stack covered with 2 overlapping sheets of plastic wrap and then a dampened clean kitchen towel.
-
9
Lay 2 sheets of phyllo in bottom of baking dish and brush top sheet generously with butter.
-
10
Add a couple of tablespoons of almond mixture.
-
11
Continue to layer 2 sheets at a time, staggering sheets in each double layer slightly to cover bottom of dish, brushing every second sheet generously with butter and add 1 cup of the almond mixture, until 10 sheets of phyllo have been used, total.
-
12
Brush top layer of phyllo with butter.
-
13
Let baklava stand at room temperature to harden slightly, about 10 to 15 minutes.
-
14
Using a sharp knife, cut baklava into 6 equal squares, then cut each piece in half diagonally to make 12 triangles.
-
15
Be sure to cut all the way through.
-
16
Bake baklava until golden, 50 minutes to 1 hour.
-
17
Transfer dish to a rack to cool, then slowly pour cold syrup around edges of hot baklava, in between all cuts, and over top.
-
18
Let stand at room temperature at least 8 hours.
-
19
Cover when baklava is at room temperature.
-
20
Do not chill.
-
21
Baklava keeps in an air-tight container up to 1 week.
