preparation baklava

Preheat oven to 200°C. Grind almonds into a coarse powder. Add almond powder, orange blossom water, liquid honey and pistachio, almond and cinnamon flavoring to a bowl. Mix ingredients into a non-sticky dough. Set dough aside.

Melt butter in a pan and clarify. Brush one half of the filo dough sheets and the mold with the clarified butter. Then place these on top of each other in the greased form. Each leaf is given a quarter turn so that it protrudes beyond the mold. Using a spoon, spread the almond paste evenly onto the top of the buttered filo dough sheets. Fold the edges of the filo dough sheets over the pistachio paste and brush with clarified butter. Now place the leaves on top of each other on the pistachio dough in the greased form, giving each leaf a quarter turn. Now the edges of the filo dough sheets are folded under the whole thing in the tin and brushed with clarified butter. Then these are cut into squares.  

The baklava are now baked in the oven for 25-30 minutes. Immediately after baking, the syrup is poured over the baklava. Let cool to room temperature and enjoy.

preparation syrup

Bring the sugar sand, water, orange blossom water and lemon juice from half a lemon to the boil in a saucepan over high heat and cook for 5 minutes. Set aside for the baklava.