Baklava
Unroll phyllo dough and cut into 12 sheets.
Melt the butter using a bain-marieHeat something gently, in a smaller pot inside a larger one half-filled with hot water..
Butter the bottoms and sides of a pan, lay a phyllo sheet in it and brush it lightly with butter.
Sprinkle 1/6 of the almonds and cinnamon. Lay a new sheet, brush with butter and sprinkle almonds and cinnamon agan. Repeat 4 times.
Lay the last six sheets, brushing them.
Using a sharp knife cut the baklava into diamond shapes all the way to the bottom of the pan.
Bake in preheated 180° C (356 F) oven until golden, 35-40 minutes.
Meanwhile, combine the honey with 100ml of hot water, lemon juice and vanilla extract.
Remove the baklava from the oven and pour the hot syrup over the pastry. Let it cool.

Baklava

270g filo (phyllo) dough
200g almonds, crunched
100g butter
cinnamon
1 cup of honey
1 tbsp. lemon juice
1/2 tsp. vanilla extract