Back to 40 servings 24 oz plain flour 310 ml water 200 ml melted ghee mixed with 110ml sunflower oil or 110 ml vegetable oil 0.5 tsp salt 18 oz chopped nuts, your choice, use almonds, walnuts, pecans, peanuts 128 g granulated sugar 0.25 tsp ground cinnamon 1 tsp vanilla sugar 2 tsp melted ghee 155 ml orange flower water, mazhar 310 ml honey 155 ml orange flower water 310 ml extra of melted ghee, to brush the pastry with and enough whole nuts to decorate each piece of baklawa. also you'll need p
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1 Step 1: In a mixing bowl, place the flour and salt. Add the ghee/oil mixture and mix, slowly adding the water. Mix well until you have a smooth dough. Place the dough on a work surface well dusted with cornflour.2 Step 2: Split the dough in half. Make the first half into golf ball sized pieces. Keep the dough covered with a tea towel.3 Step 3: Take a dough golf ball. If you are comfortable using the pasta machine, make the ball into a sausage shape and gently roll out with a rolling pin to approximately 3-4mm.4 Step 4: Begin passing through the pasta machine on the thinnest setting. If this is your first time, you can use the pasta machine on the second to thinnest setting before putting it through on the thinnest.5 Step 5: In a saucepan, melt your ghee on a medium heat. Brush your tray well with ghee using a pastry brush.6 Step 6: Lay your first strip of phyllo pastry vertically in the centre of the tray. Brush the pastry with the ghee.7 Step 7: Repeat the dough rolling process. Cover the tray with phyllo, remembering to brush with ghee after each strip. You should be able to do this with 5 strips but don't worry if you use more or less.8 Step 8: Turn the tray round so that you're placing the phyllo strips horizontally over vertical strips. This criss cross is very important so don't forget.9 Step 9: Continue rolling your pastry and layering the tray. Remember the ghee after each strip. Continue doing this until you have done 5 layers.10 Step 10: Prepare your nut filling. Take your food processor and chop up the nuts of your choice until you have the required amount.11 Step 11: Place the nuts in the second mixing bowl and add the sugar, cinnamon, vanilla powder and mazhar - enough mazhar to make the filling hold but not so much that it's sloppy.12 Step 12: Place the filling in the tray over the pastry, gently smoothing it out - but don't press it.13 Step 13: Repeat the dough rolling and layer making stage all over again until you have 6 layers. You will need to use the second half of the dough by now - just make golf balls again! Don't forget the ghee.14 Step 14: When you've finished the 5th layer you can choose how to do the top layer. You can roll out one large sheet by hand or stick to the pasta machine as a large sheet of phyllo is a bit tricky to create and handle.15 Step 15: If you want to try rolling out a sheet, remember to cover the dough, rolling pin, surface, your hands etc in loads of cornflour. Then roll out to the tray size plus 2cm extra.16 Step 16: Now you need to cut the baklawa and decorate.17 Step 17: Take your knife and cut vertical straight lines all the way to the bottom (approx. 2cm apart). Then spin the tray round and cut more lines but diagonally to form diamond shapes. You can also make squares or triangles but traditional Algerian baklawa are diamonds.18 Step 18: When you've cut the shapes, push a nut into each shape.19 Step 19: Brush well with the ghee and place in a pre-heated oven at 180 c for 1 hour - 1 hour 10 minutes.20 Step 20: The baklawa should be golden and now needs its syrup: Warm the honey and mazhar in the saucepan then pour slowly over the baklawa.21 Step 21: Allow to sit for 10 minutes then cut out pieces and place in paper cases - preferably the metallic ones as they hold the syrup better.getsaucepan.com/r/e764d666-2b5a-466e-8340-62b1a9e904f2 · Original: https://www.food.com/recipe/traditional-algerian-baklawa-baklava-family-recipe-286196
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