Immerse yourself in the authenticity of Algerian tradition with this walnut and honey baklava, an ancestral dessert that elevates the crispiness of filo pastry with the generosity of walnuts and the sweetness of fragrant honey. Each bite transports you to Maghreb hospitality, where the crunch of walnuts meets the smoothness of honey in a symphony of flavors. This exceptional dessert, perfectly balanced, embodies the art of oriental pastry and is ideally enjoyed with mint tea. A gustatory experience that celebrates the richness of Algerian culinary traditions.
HAGEN 10-Piece Cookware Set - Removable Handle - Bordeaux
€59.90
Pros:
- High-quality non-stick stone coating
- Compatible with all stovetops, including induction
- Removable handle for easy storage
- Elegant Bordeaux design
Cons:
- Not dishwasher safe
- Can scratch if used with metal utensils
- 1
Prepare the walnut filling by mixing crushed walnuts with sugar, cinnamon and orange blossom water
- 2
Butter a rectangular pan and layer 6-8 filo sheets, brushing with butter between each layer
- 3
Spread the walnut filling evenly over the first layer of filo
- 4
Cover with the remaining filo sheets, carefully buttering between each layer
- 5
Score the baklava into diamond shapes with a sharp knife before baking
- 6
Bake for 40-45 minutes at 180°C until golden brown
- 7
Prepare the syrup by heating honey with lemon juice, then add orange blossom water off the heat
- 8
Pour the hot syrup over the baklava as soon as it comes out of the oven and let rest for 2 hours
- Cover the filo pastry with a damp cloth during assembly to prevent it from drying out
- Add a spoon of neutral oil to the butter to prevent it from burning during baking
- For variation, replace walnuts with a pistachio-almond mixture
- Score before baking to get perfect and regular portions
- Serve at room temperature with mint tea for an authentic experience
