Walnut Baklawa

It is found almost everywhere in the Mediterranean basins, Lebanon, Greece, Algeria and Morocco.

This variation of Baklawa is obtained by layering sheets of pasta containing a stuffing made from almonds and walnuts, generously buttered and drizzled with honey or syrup.

It is an essential pastry present in ceremonies and during the Ramadan period. It is cooked in a special circular baklawa dish. It is cut into a diamond or square.

Preparing baklawa with nuts;

In a sahfa, sift the flour, dig a well, add the egg and melted smen. Rub well with both hands.

Water with orange blossom water and water until the dough becomes soft and manageable, let it rest.

Melt the smen and grease the tray with it. Divide the dough into several balls, spread the dough from the very thin rolls which you pass through the machine on n°1 then on n°9 (all depends on the machine) the dough must be very thin before putting it in the tray.

Arrange them one on top of the other, taking care to make the crusts extend over the edges of the basting tray on each level.

Finish until you make 7 floors in a row.

Prepare the stuffing and sprinkle the sprouts with orange blossom water; spread the dried fruits on the dough spread with 7 other layers of leaves, proceeding in the same way as the first.

Then trace squares using a ruler and a knife, stake each square with an almond and then sprinkle with smen.

Put the Baklawa in a medium oven until it is golden brown, remove it and drizzle with honey, leave to cool for 24 hours.