Moroccan Baklava With Almonds and Orange Flower Water
Moroccan baklava features an almond filling baked within homemade pastry layers, finished with orange flower water-infused syrup.
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Instructions
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Preheat the oven to 350°F (180°C).
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Prepare the syrup: Combine water, sugar, and orange flower water in a saucepan; simmer for 12 to 15 minutes until thick, then remove from heat.
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Make the dough: Mix semolina, flour, salt, eggs, vegetable oil, orange flower water, and lukewarm water to form a pliable dough; knead until smooth, then rest for 30 to 40 minutes.
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Prepare the almond filling: Optionally toast almonds, then grind coarsely and mix with sugar, optional cinnamon, and a small amount of syrup or honey.
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Assemble baklava: Combine melted butter and vegetable oil, then generously brush a baking pan with this mixture.
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Divide dough into 24 balls. Roll out 12 balls into thin rectangles, layering each in the pan and brushing generously with the butter mixture.
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Spread the almond filling evenly over the layered dough, pressing lightly, then drizzle with butter.
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Layer the remaining 12 dough balls in the same manner over the filling, brushing each layer with butter mixture, including the top.
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Cut the unbaked baklava into desired shapes, ensuring cuts go through all layers. Optionally decorate with blanched almonds.
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Bake for about 25 minutes or until golden brown.
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Reheat the syrup if needed. Immediately spoon warm syrup over the hot baklava, ensuring it seeps into the cuts.
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Let cool overnight before serving. Store in a sealed container at room temperature or freeze.