Philo dough baklava with almonds
8 servings
70 minutes
Baklava made from phyllo dough with almonds is an exquisite dessert of Eastern cuisine, rooted in the Ottoman Empire. This sweet pie soaked in aromatic citrus-infused sugar syrup has a delicate crispy texture created by layers of airy phyllo dough. The walnut filling with sugar adds a rich nutty flavor, while almond decorations complete the harmony of aromas. Melted butter adds tenderness, and the caramelized crust formed during baking makes each piece unique. Baklava is traditionally served chilled to allow the syrup to soak into the layers of dough, revealing a sweet honey-nut flavor. This traditional treat is perfect for festive gatherings and tea parties where deep flavor accents and rich texture are appreciated.
1
Grind walnuts with 50g of sugar in a meat grinder and squeeze the juice of lemon and orange.
- Walnuts: 300 g
- Sugar: 200 g
- Lemon: 1 piece
- Oranges: 2 pieces
2
Bring the sugar syrup to a boil (1:1 water and sugar (150 g)), add lemon and orange juice, and simmer over medium heat for 20 minutes.
- Sugar: 200 g
- Sugar syrup: 280 ml
- Lemon: 1 piece
- Oranges: 2 pieces
3
Melt the butter and simmer it on low heat until transparent for 5 minutes, periodically skimming off the foam, then pour the butter into a bowl and strain the sediment through a sieve.
- Butter: 100 g
4
Cut the dough to the size of your mold, place a sheet of dough in the mold, sprinkle with crushed nuts and sugar, cover with another sheet, repeat the operation until the mold is filled, lightly beat an egg with a fork and brush the top sheet.
- Filo (phyllo) pastry: 500 g
- Walnuts: 300 g
- Sugar: 200 g
- Chicken egg: 1 piece
5
Carefully cut the mass into diamond shapes, place the mold in the oven and bake at 180 degrees for 10 minutes, remove from the oven, drizzle with melted butter, place an almond on each diamond and bake in the oven for another 10 minutes.
- Butter: 100 g
- Almond: 15 g
6
Remove the mold from the oven, drizzle with sugar syrup, and bake for another 15 minutes.
- Sugar syrup: 280 ml
7
Cool the praise, place it on a plate, serve.
