Almond Baklava

I have no idea why I made Baklava today! It just happened! I’m trying to draw plans to cut on highly caloric food and I don’t even know who will eat it but I just felt like making it? Does it ever happen to you? Is this normal?

I have previously posted baklava with walnut and spices (posted here in french), then baklava rolls with walnut and pine nuts. There is not much difference here except that I used 100 % almonds to fill it.

Generously soaked almond baklava

Unlike the rolls or cigars, shaping baklava in lozenges takes more time in layering it and a bit of precision in pre-cutting the lozenges before baking. Plus, you do not get to eat it the same day, it has to rest for at overnight.

This recipe is adjustable according to how much you plan to make.


For a small pan (about 12 lozenges)
Prep: 20 min – baking: 30 min

The baklava base

  • Phyllo sheets intended for baklava (enough for 20 layers)
  • 1 cup of skinless coarse almond (blanched, dried and slightly torrefied)
  • 1 pinch of salt
  • 1 tsp of cinnamon
  • 1 tbsp of orange blossom water (or rose water)
  • 1 tbsp of sugar
  • 80 g of clarified butter, melted

The syrup

  • 1 1/2 cup of sugar
  • 1 cup of water
  • 1 slice of lemon
  • 2 tbsp of orange blossom water


Make the syrup ahead of time

Mix all ingredients except the orange blossom water. Let simmer for about 12 to 15 min. Add the orange blossom at the end. If you want a persian version, you may add a pinch of saffron threads in the syrup while it’s simmering, or cardamom. 

Allow it to cool and thicken.

Make the baklava base
In a bowl, combine the almonds, sugar, salt, cinnamon and orange blossom. Mix well and set aside. 

Remove from heat, add the rose water and allow to cool.

Grease the baking pan. Place the first phyllo sheet and lightly brush teh whole surface with clarified butter.
Repeat this for about 6 more sheets, brushing each with melted butter. 
Spread a generous layer of ground almonds. 

Add five to six more phyllo sheets, again, brushed with clarified butter.

Spread another layer of ground almonds.

Cover with about 7 layers of phyllo sheets, brushed with butter. Brush the surface with butter.
Tuck in the borders neatly. Press the baklava with your hands to remove any air from inside.


Making baklava step by step

With a sharp knife, cut in length and then across diagonally to make diamond/lozenge shapes.Make sure you cut through.

Baking and soaking baklava

Preaheat the oven at 180 degrees C. bake at 160 to 170 degrees C for about 30 minutes until the top is golden brown.

Remove the pan from the oven and pour about 1/4 cup of the syrup and place the baklava back in the oven for about 6 minutes.
Remove the pan from the oven and pour the remaining syrup over the baklava. Garnish with ground or silver almonds.

Let cool overnight. Keep it in an airtight container for 3 to 4 days.. I usually keep it in the fridge if I have leftover but some people do not like this solution.. It’s totally up to you…

Now I know why I made baklava today..

4 thoughts on “Almond Baklava

  1. Haha, I know that feeling. I make a plan to eat healthily then by evening time I've made a whole load of bread, some cheese-laden dish and a giant chocolate cake or something. I'm not so good at planning things like that :pI still need to make baklava – it's on my ever growing list of things I have to do. Yours looks really beautiful Nada! Love the close-up shot!


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