The recipe for my famous baklawas
Hello everyone
One of the delights often found in our plates of the famous gourmet pastries baklawas, c not complicated just need to follow the steps and be patient especially if cutting is a delicacy that deserves this pa ^ teince!
So without further ado here it is
I put the quantities I needed but you can divide these quantities biensur two, three or four depending on the number meme you want!
Ingredients: (for 160 pieces)
- 1.5 kg of phyllo dough
- 750 g butter, melted
- 2.5 kg of almond
- 200 g of sugar
- 1 tablespoon cinnamon
Ingredients for watering:
- 2 kg of honey
- ½ cup orange blossom water
Preparation:
Prepare in advance the almonds first then blanch the pan and finally chop coarsely. Book more or less 250g blanched almonds for decoration only.
Mix the chopped almonds with cinnamon sugar and orange blossom water and add 100 g of melted butter.
Knead with your hands for a homogeneous farce.
1. Oil a pan large enough to hold the filo sheets.
2. Set up a sheet of phyllo and brush with melted butter.
3. Ask the filo sheet a second sheet and coat and also so on.
4. At the eighth leaf, after coated cover with an even layer of stuffing almonds.
5. Ask the almond stuffing eight sheets of filo and butter. Take care to coat the top sheet.
6. Using a sharp knife, draw squares or diamonds. The knife should penetrate deep into the dough.
7. Prick each square with a whole almond.
8. Bake for 35 to 40 minutes, at a temperature of 190 degrees.
(Although watch the cooking time may vary depending on oven!)
9. Meanwhile heat the honey and add to the orange blossom water.
10. Pour the warm honey on baklawas all warm and set aside without touching preferably for 24 hours for the honey to be absorbed.
11. cut as squares or diamonds outlined previously and put them in cute little paper boxes.
These are friends I hope that you can prepare these delicious cakes!
Here are some other versions I prepared some time ago already!
The Baklawa Walnut
The Almonds and Walnuts Baklawa
For this last recipe is the same as almond replacing half of almonds nuts.
That's about what I wish you a good day.
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Origin of the recipe: Moroccan Cuisine
