BAKLAWA

PREPARATION :

1- Grind the whole almonds and mix them with the caster sugar and cinnamon powder.
2- Prepare a syrup of medium density with the caster sugar, lemon juice and water.
3- Once the syrup is ready, perfume it with rose water.
4- On a plate, place a layer of 10 sheets of filo pastry and top with a thick layer of cinnamon almonds.
5- Cover the stuffing with the remaining leaves of filo paste.
6- Pour half of the nut butter on the last layer of filo pastry.
7- Place the plate in a cool place for 20 minutes to freeze the butter and facilitate the cutting of Baklawa.
8- Remove the plate from the refrigerator and cut the filo dough into squares or lozenges and garnish each Baklawa with an almond.
9- Carefully pour the remaining butter on the Baklawa.
10- Bake in preheated oven at 180 ° C for about 30 minutes by turning the plate regularly so that the Baklawa are evenly browned.
11- Remove the Baklawa from the oven and pour over the syrup.
12- Let the Baklawa absorb until they cool.

INGREDIENTS :

20 sheets of filo pastry
400 g roasted almonds
4 c. tablespoon caster sugar
1 C. cinnamon powder
500 g of hazelnut butter
For the syrup:
½ l of water
750 g caster sugar
The juice of a lemon
Rose water
For the decor:
Whole almonds

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