Baklava with filo pastry or baklawa

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Baklava with filo pastry or baklawa
Baklava with filo pastry or baklawa
easy baklava

Baklava with filo pastry or baklawa

Hello everyone,

And here is the easy recipe for Baklava with filo dough or baklava. Frankly simpler than this recipe I doubt you will find any! This filo pastry baklawa from Lunetoiles is more than delicious, crunchy and above all child’s play, what could be simpler than making a quick stuffing with almonds or any other dried fruit, and spreading this layer generously on the filo dough.

This recipe for filo pastry baklava is super simple, especially if you are going to use commercial filo dough, but if you have the time, why not make the filo dough yourself, because I admit that it is better with homemade filo dough, already it’s a fresh dough and it makes all the difference, but if you come across a good quality filo dough, surely the result will be a great success, a pure delicacy!

The process of preparing the filo dough will seem very long to you, but in fact the recipe is super easy, you just need to have a little space to spread the dough, and also tolerate all the cornstarch that will be in it. all the corners of the kitchen, hihihihi.

The first time I made filo baklawa was in 2005, I was pregnant with my first baby, and my husband wanted baklawa for those long Ramadan evenings. At the time Ramadan was in the middle of winter, the days were very short and the evenings of Ramadan very very long, I believe that we broke the fast at 5 p.m.

I was very tired, and I was too lazy to make our baklawa, the Constantine baklawa. And since I had filo dough that I had bought to make a Turkish borek, I just brushed it with clarified butter and filled with stuffing.

baklava with filo pastry 1
baklava recipe

starting by preparing the stuffing, by mixing our almonds, well crushed but not powdered, with the granulated sugar and the cinnamon, moisten with the orange blossom or rose water, to have a nice non-sticky mixture.

now we move on to plating, which becomes very easy with the filo pastry. brush a dish with high ovenproof edges, using a brush, ghee (smen), put a sheet of filo pastry, to cover the whole tray, if necessary put 2 or cut to get the exact size. brush the surface of the leaf with ghee, put another leaf, then the ghee, and so on, until you have a very significant layer of foliage.

now cover the surface of filo pastry with the almond-based stuffing, and start putting your layers of filo pastry again, always brushing with ghee. until you finish your foliage.

How to cut rosette baklawa

we now move on to perhaps the most difficult step, cutting out the baklava shape. as below

how to cut baklava into rosettes

maybe for some, it’s easy to do, and maybe some of you prefer to do the diamond method, I like the rosette, otherwise I don’t feel like it’s baklava.

the method is very clear in the photo;

  1. Cut the baklawa dough into two equal parts then into four (figure 1 and 2).
  2. Each quarter will be divided into two (red line, figure 3).
  3. Cut strips parallel to the cut line of the quarters (figure 4 and 5).
  4. Then cut strips parallel to the line of the red diagonal, respecting the blue lines of each quarter (figure 6). You will get your first diamonds.
  5. We continue to do the same with each shift.

baklava assembly

Prick each diamond with a blanched almond. Sprinkle generously with ghee and bake in a preheated oven at 180°C. Cook for 45 minutes or until the top is golden brown (or the dough separates from the sides of the tray, the cooking time depends on the oven, I have an electric oven that heats very badly). Remove the tray and immediately drizzle with warm honey mixed with orange blossom water.

if you manage to resist, leave the tray as it is for 24 hours or even more, so that the dough absorbs the honey well.

Baklava with filo pastry or baklawa
filo pastry baklava

Baklava with filo pastry or baklawa

Kitchen Love

  • 2 boxes of filo pastry
  • 1 kg of almond blanched dried and ground
  • sugar crystallized according to your taste for the almond stuffing
  • 1 vs. coffee cinnamon
  • Orange tree Flower water
  • Ghee or clarified butter or smen.
  • 500 gr of Honey plan more depending on your board
  • starting by preparing the stuffing, by mixing our almonds, well crushed but not powdered, with the granulated sugar and the cinnamon, moisten with the orange blossom or rose water, to have a nice non-sticky mixture.

  • now we move on to plating, which becomes very easy with the filo pastry. brush a dish with high ovenproof edges, using a brush, ghee (smen), put a sheet of filo pastry, to cover the whole tray, if necessary put 2 or cut to get the exact size. brush the surface of the leaf with ghee, put another leaf, then the ghee, and so on, until you have a very significant layer of foliage.

  • now cover the surface of filo pastry with the almond-based stuffing, and start putting your layers of filo pastry again, always brush with ghee. until you finish your foliage.

  • we now move on to perhaps the most difficult stage, cutting out the baqlwa shape. as below

  • maybe for some, it’s easy to do, and maybe some of you prefer to do the diamond method, I like the rosette, otherwise I don’t feel it’s baqlawa.

  • the method is very clear in the photo; so cut the baklava into two equal parts then into four. Each quarter will be divided into two. Cut strips parallel to the quarter cut line. Then cut strips parallel to the 8th. You will get your first diamonds. We continue with the other part of the quarter, always cutting strips parallel to the black and blue line.

  • Prick each diamond with a blanched almond. Sprinkle generously with ghee and bake in a preheated oven at 180°. Leave to cook for 45 minutes or until the top is golden brown (or the dough separates from the sides of the tray, the cooking time depends on the oven, I have an electric oven which heats very badly). Remove the tray and immediately drizzle with warm honey mixed with orange blossom water.

  • if you manage to resist, leave the tray as it is for 24 hours or even more, so that the dough absorbs the honey well.

I hope you will succeed with this recipe. baklava with filo dough, leave me your opinion!

Baklava with filo pastry or baklawa
filo pastry baklava

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