Copenhagen

Servings: 10
Total time: 100min
Ingredients

400 g of baklava pastry
½ cup of melted butter for brushing the pastry
1 small cup of sugar
3 small cups of ground almonds, with skin
1 small cup of crumbed rusk
6 eggs
1 tsp of ground cinnamon
½ tsp of baking powder
1 large cup of brandy

For the syrup
2 ½ small cups of water
1 cup of sugar
2 cinnamon sticks
1 tsp of lemon juice
2-3 pieces of lemon peel

Procedure

Preheat oven at 180° C.

1.  Beat the egg yolks with 1 small cup of sugar.

2.  Add the rusk, baking powder, ground almond, ground cinnamon, brandy and the egg whites beaten until stiff.

3.  Grease a baking tin (No 30) with butter.

4.  Layer 8 pastry sheets on the bottom, brushing melted butter on each.

5.  Pour in the filling and cover with another 6 sheets of pastry, brushing each one with melted butter.

6. Cut the sweet into pieces and bake in a medium, pre-heated oven  for half an hour.

Syrup