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Almond Pastry [Baklawa]:
Submitted by: Aunty Rosa | Date Added: 13 Jun 2010
Listed in: Lebanese Desserts

. . . . .
yield: ?
active time: ?
total time: ?
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added by: Madame Fahimeh 
cuisine: ?

• 25 sheets filo pastry
• 175gm/6 oz butter, clarified

• 450gm/1 lb sugar
• 350 ml/12 fl oz water
• 1 teaspoon strained lemon juice
• 1 tablespoon rose-water
• 1 tablespoon orange-flower water

Almond filling:
• 280gm/10 oz finely chopped blanched almonds
• 115gm/4 oz ground almonds
• 75gm/2-3/4 oz plain flour
• 60gm/2 oz caster sugar
• 60gm/2 oz unsalted butter, melted
• 1 tablespoon rose-water

• Leave the filo pastry in its wrapping at room temperature for 2 hours

For the Syrup:
1. Combine the sugar, water and lemon juice in a heavy saucepan and heat, stirring occasionally, until the sugar is dissolved, brushing down the sugar from the sides of the pan with a wet brush.
2. Bring to the boil and boil for 10 minutes over a medium heat. Stir in the rose-water and orange-flower water and pour into a jug.
3. Allow to cool, then refrigerate until cold.

• Preheat the oven to 160 C/325 F/gas mark 3.
• Stand the container of clarified butter in a pan of hot water to keep it melted.
• Brush a 23 x 28 cm/9 x 11 in metal baking dish with melted clarified butter.

For the Almond filling:
1. Mix the almond filling ingredients together in a bowl until thoroughly combined.

• To make the baklawa, open out the filo. Stack 11 sheets and cover the remainder to prevent them from drying.
• Brush the top sheet with melted butter, turn it over and brush again with butter. Pick up the top 2 filo sheets and turn them over.
• Continue in this way until all the sheets are buttered, leaving the top sheet unbuttered.
• Place in the prepared dish and bush the top with butter. Spread half the filling evenly over the filo.
• Butter three more filo sheets using the same method. Place in the dish, brush with butter and spread with the remaining filling.
• Butter the remaining sheets, place on top and press all the filo edges together to seal.
• Trim the pastry about 2 cm/3/4-in above the top of the baklawa to give a raised edge. Brush the top with butter.
• Using a sharp knife, cut through the pastry in evenly-spaced lines along the length of the dish, about 4 cm/1-1/2-in apart. Cut through diagonally to give diamond shapes.
• Sprinkle the top with cold water and brush it evenly over the pastry. Bake for about 40 minutes on the middle shelf until golden.
Remove from the oven.
• Immediately pour the chilled syrup evenly over the hot pastry. Cool, cut through the pastry and lift out the pieces.
Additional Notes
Its a good idea to have multiple pans going at one time to make the cook ... otherwise the 2 hours could turn into a half a day. :)