Traditional Algerian Baklawa

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1. 1Step 1: Chop the almonds, reserving some to decorate the top of the baklawa.
2. 2Step 2: Blend the cinnamon and sugar separately to ensure even distribution of the spice.
3. 3Step 3: Blend the sugar mixture into the almonds.
4. 4Step 4: Set this mixture aside while working with the dough.
5. 5Step 5: Since the dough is done in two stages, you can prepare the mixture during the resting period after the dough is mixed.
6. 6Step 6: Add the salt to the flour.
7. 7Step 7: Cut the softened butter into cubes and blend the butter into the flour.
8. 8Step 8: Add the water until the consistency is soft and easily managed.
9. 9Step 9: Do not knead the dough, simply form it into a ball for now.
10. 10Step 10: Rest the dough for 20 minutes.
11. 11Step 11: After the resting time, cut the dough into 13 or 14 equal pieces.
12. 12Step 12: Using a dough sheeter or a pasta maker, roll the dough in stages from the thickest setting to the thinnest. IE, begin by passing the dough through the widest roller setting, and then progressively roll it on each setting until the dough is as thin as it can be.
13. 13Step 13: 7 sheets will go on the bottom of the pan, in single layers, placed side-by-side. Paint butter over each layer as it is laid down, being careful to cover the edges as well.
14. 14Step 14: Fill this pie shell with the almond mixture.
15. 15Step 15: The last step before baking is to cover this with strips of dough, also painted with butter.
16. 16Step 16: Dissolve the sugar in warm or boiling water.
17. 17Step 17: Put the honey into a large saucepan (at least 3 litres), and stir in the warm sugar syrup.
18. 18Step 18: Heat this syrup as the balawa is cooking, and pour it over the baklawa as soon as it is out of the oven.
19. 19Step 19: Alternatively, you may use 2 litres of Assila, if it is sold in your community.