ALMOND BAKLAVA
Steps:
- Syrup:
- Combine ingredients in a microwave-safe container, and cook on high heat 1 minute. Stir and cook 1 more minute. Let cool to room temperature, then refrigerate until cold.
- Baklava:
- Put oven rack in middle position and preheat oven to 350 degrees F. Place almonds in a food processor and process with sugar, cinnamon, allspice and salt until almonds are roughly ground.
- Generously brush a 13 by 9 by 2-inch glass baking dish with melted butter. Halve phyllo sheets crosswise and stack sheets. Keep stack covered with 2 overlapping sheets of plastic wrap and then a dampened clean kitchen towel. Lay 2 sheets of phyllo in bottom of baking dish and brush top sheet generously with butter. Add a couple of tablespoons of almond mixture. Continue to layer 2 sheets at a time, staggering sheets in each double layer slightly to cover bottom of dish, brushing every second sheet generously with butter and add 1 cup of the almond mixture, until 10 sheets of phyllo have been used, total. Brush top layer of phyllo with butter. Let baklava stand at room temperature to harden slightly, about 10 to 15 minutes.
- Using a sharp knife, cut baklava into 6 equal squares, then cut each piece in half diagonally to make 12 triangles. Be sure to cut all the way through.
- Bake baklava until golden, 50 minutes to 1 hour. Transfer dish to a rack to cool, then slowly pour cold syrup around edges of hot baklava, in between all cuts, and over top. Let stand at room temperature at least 8 hours. Cover when baklava is at room temperature. Do not chill.
- Baklava keeps in an air-tight container up to 1 week.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Asmit bhagoriya
[email protected]Overall, this is a great recipe for almond baklava. It's easy to make and the results are delicious.
Romjan Hasan
[email protected]This baklava is a bit too rich for my taste. I prefer desserts that are a bit lighter.
Kamir Raza
[email protected]The phyllo dough was a bit too crispy for my taste. I prefer it to be a bit more flaky.
Kadiatu A kamara
[email protected]I'm not a fan of the syrup in this baklava. It's a bit too sweet for my taste.
Cassandra Blalock
[email protected]This baklava is a bit pricey to make, but it's worth it. The ingredients are high-quality and the results are amazing.
Barrane Idriss
[email protected]I love the combination of almonds and honey in this baklava. It's a perfect balance of sweetness and nuttiness.
John Lemons
[email protected]This baklava is so rich and decadent. It's the perfect dessert for a special occasion.
Rumika Madushan Bro
[email protected]I've never made baklava before, but this recipe made it easy. The instructions were clear and the baklava turned out great.
Waziir Zakko
[email protected]I'm not a big fan of baklava, but this recipe changed my mind. It's so delicious and I can't stop eating it.
Jenn MB
[email protected]This is the best baklava recipe I've ever tried. It's so easy to make and the results are always perfect.
Talha Dar
[email protected]I made this baklava for a special occasion and it was a huge success. Everyone loved it!
rayan yusf
[email protected]This baklava is a bit time-consuming to make, but it's worth it. The end result is a delicious and impressive dessert.
Impano Belinda Sandra
[email protected]The phyllo dough was crispy and flaky. It was the perfect complement to the almond filling.
Asia Anika
[email protected]I love the almond filling in this baklava. It's so rich and flavorful.
Jade Payne
[email protected]This was my first time making baklava and it turned out great! The recipe was easy to follow and the baklava was delicious.
Md Mir Hossain
[email protected]I've made this baklava several times and it's always a crowd-pleaser. It's easy to make and the results are always amazing.
Pheladi Mabowa
[email protected]This baklava was a hit at my party! It was so delicious and everyone loved it. The almond filling was perfect and the phyllo dough was crispy and flaky.