Heat half of the milk. In a basin add the remaining milk and mix with the fl our and cornfl our. Beat 4 eggs with the sugar, the vanilla and the
lemon zest. Stir the mixture and slowly pour in the hot milk. When the cream thickens, add the butter and let it cool. After coating each baklava sheet with butter lay them in a baking pan
and pour the mixture over them. Beat the remaining 2 eggs with 4 tablespoons sugar and then add the almonds.
Bake in a preheated oven at 180°C.
Incredients for the syrup