Algerian Baklava

Name: Algerian Baklava
Prep time: 45 min
Cook time: 45 min
Total time: 120 min
Yield: 24
Cuisine: Algérie
Ingredients: 400 g phyllo dough; 400 g blanched ground almonds; 120 g sugar; 180 g unsalted butter; 220 g honey; 30 ml food-grade orange blossom water; 100 ml water; 2 g ground cinnamon

Algerian baklava layers thin sheets and dried fruits. This homemade version uses store-bought phyllo dough and an almond filling.

Ingredients

400 g phyllo dough
400 g blanched ground almonds
120 g sugar
180 g unsalted butter
220 g honey
30 ml food-grade orange blossom water
100 ml water
2 g ground cinnamon

Preparation

Mix the almonds, 120 g sugar, cinnamon, and 15 ml orange blossom water. Melt the butter and preheat the oven to 170 °C.

Butter a rectangular dish with part of the allotted amount. Layer half of the phyllo sheets, lightly brushing them with butter.

Spread the almond filling without compacting it excessively. Cover with the remaining sheets, buttered one by one, keeping the last one smooth.

Cut twenty-four diamonds all the way through with a thin knife. Bake for 40 to 45 minutes, until the sheets are golden and the bottom is cooked.

Heat honey, water, and the remaining 15 ml orange blossom water for 3 minutes. Gradually pour over the hot baklava, then let it absorb for at least 30 minutes before separating the pieces.