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
- 1 1/2 cup of sugar
- 1 cup of water
- 1 slice of lemon
- 2 tbsp of orange blossom water
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.
|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.
Now I know why I made baklava today..