Baklawa
Ingredients – the dough:
- 1200 g of flour
- 200 ml of olive oil,
- Pinch of salt
Ingredients – stuffing
- 1200 g of blanched and roasted powdered almonds,
- 30 g of powdered orange peel,
Ingredients – syrup
- 200g sugar
- 50g water
- a few drops of lemon
- Phyllo dough: Prepare the dough with water, salt and a little oil
1) Wet, little by little, with water to collect the flour into a ball.
2) Knead until you obtain a soft and easily manageable dough. Form small balls and let rest for a few minutes.
3) Spread in very thin layers with a rolling pin (you should obtain crusts approximately 1 mm thick).
4) Coat the tray with oil. Place a first sheet on the tray, taking care to allow the dough to overflow a few centimeters.
5) Then layer 15 leaves, coating them with oils except the top leaf which will receive the stuffing.
6) Mix the almond powder with the orange peels
7) Spread 15 other leaves over the stuffing. Leave to rest for between 4 and 5 hours.
8) Trace the surface of the tray into small diamonds (approximately 3cm per side) and bake for 45 minutes at 180°C.
Heat the syrup and cover the entire tray.
