Ingredients
- For the baklawas:
- 15 sheets of filo pastry
- ¾ cup butter or 150 g, melted
- ½ cup pine nut seeds
- ¼ cup sugar
- 1 ½ tsp. tablespoons of instant coffee
- For the garnish:
- 1 ½ cups unsalted cashews
- 1 cup pine seeds, 4 slices toast, crust removed
- 1 can of sweetened condensed milk, 2 tablespoons of rose water
- For the syrup:
- 2 cups of sugar
- 1 cup of water or 250 ml
- 1 tablespoon of lemon juice
Preparation
Baklava is a dessert that takes a long time to make because it is made up of thin sheets of dough buttered or oiled one by one, superimposed in a round or square dish, or rolled up on themselves
.A mixture of finely ground and crushed dried fruits is placed between the leaves, which are then cooked and then soaked in sugar water (with lemon juice to avoid caramelizing), honey or even orange or rose flower water. Ground cloves are sometimes added.
This recipe is simplified since the sheets of filo pastry to layer are already ready to use (purchased from stores). We only need to prepare a small quantity for the last sheet to decorate it but it is optional.
In a small saucepan, dissolve the sugar in the water and bring to the boil, then simmer for 6-8 minutes. Add the lemon juice and let cool.
To prepare the filling:
Combine all the ingredients for the stuffing in a blender and pulse until well combined. Set aside.
To prepare Baklawas:
Grease a 40cm x 30cm oven tray, place 1 sheet of filo pastry, brush with butter and repeat the same thing with 5 more sheets.
Lay 1 sheet of filo pastry to cover the stuffing, brush with butter and sprinkle with a few pine nuts mixture.
Cover with another sheet. Sprinkle with little pine seed mixture and repeat the same with the remaining leaves.
Brush the surface with melted butter, then cut the dough and filling in parallel lines to obtain diamond-shaped pieces.
Bake in a preheated oven at 185°C hot oven for about 25-30 minutes or until golden brown.
Pour the cold syrup over the baklawa as soon as it comes out of the oven.
source: la-cuisine-marocaine.com
