Tunisian baklawa
Tunisian baklawa : Tunisian pastry.
Ingredients
- 250 g filo pastry
- 150 g melted unsalted butter
- 200 g blanched almonds, ground or chopped
- 100 g shelled pistachios
- 250 g sugar for the syrup
- 150 ml water for the syrup
- 20 g lemon juice
- 20 ml food-grade orange blossom or rose water
Preparation
Chop almonds and pistachios without making a paste. Melt butter gently and keep filo under a cloth to prevent drying.
Butter the tin. Layer half the filo sheets, brushing each with a thin film of butter.
Spread the nuts, cover with the remaining buttered filo and smooth gently without compacting the filling.
With a sharp knife, precut 24 small diamonds through to the bottom of the tin before baking.
Preheat the oven to 165 °C. Bake in a suitable dish for about 40 minutes, checking the colour and the centre.
Heat the syrup sugar and water with the lemon. Simmer for 10 minutes, remove from the heat and add floral water if listed.
Gradually pour warm syrup over the warm pieces. Let absorb without drowning them; the nutrition estimate nevertheless includes all syrup.
Cool completely before moving or storing. Divide according to the stated yield and serve on a dry plate.