Algerian Almond and Sesame Baklava Triangles

Be the first to rate

(No Ratings Yet)

Loading...

Baklawa Algerienne is a beloved North African pastry where paper-thin sheets of warqa (or phyllo) are layered around a sweet filling of ground almonds and toasted sesame, then soaked in a fragrant orange blossom honey syrup. The result is shatteringly crisp on the outside with a tender, nutty interior that carries the floral perfume of orange blossom water.

Nutrition Facts

Per serving (estimated)

• 580 kcalCalories
• 32 gFat
• 8 gSaturated Fat
• 62 gCarbs
• 4 gFiber
• 38 gSugar
• 9 gProtein
• 180 mgSodium
• 260 mgPotassium
• 90 mgCalcium
• 2.5 mgIron
• 2 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the filling

• 1 1/2 cups blanched almonds, finely ground
• 1/3 cup toasted sesame seeds, lightly crushed
• 1/4 cup granulated sugar
• 1 tsp ground cinnamon
• 1 tbsp orange blossom water
• 2 tbsp unsalted butter, softened

For assembly

• 1 package (about 16 oz) thin phyllo dough, thawed
• 1 cup (2 sticks) unsalted butter, melted
• 1/2 cup blanched whole almonds, for topping

For the orange blossom honey syrup

• 1 cup honey
• 1/2 cup water
• 1/4 cup granulated sugar
• 1 tbsp fresh lemon juice
• 2 tbsp orange blossom water
• 1 strip lemon peel

Directions

1. Make the syrup first: combine honey, water, sugar, lemon juice, and lemon peel in a small saucepan. Bring to a gentle boil, simmer 5 minutes until slightly thickened, then stir in orange blossom water and set aside to cool completely.
2. Preheat the oven to 325°F (165°C) and brush a 9×13-inch baking dish with melted butter. In a bowl, mix the ground almonds, crushed sesame seeds, sugar, cinnamon, orange blossom water, and softened butter until a paste forms.
3. Unroll the phyllo and cover with a damp towel to prevent drying. Layer 8 sheets in the prepared dish, brushing each sheet generously with melted butter.
4. Spread the almond-sesame filling evenly over the phyllo, pressing it down gently with the back of a spoon. Top with 8 more phyllo sheets, again brushing each with butter.
5. Using a sharp knife, cut the layered pastry into 16 diamond or triangle shapes before baking. Place a whole blanched almond in the center of each piece for decoration.
6. Bake for 30-35 minutes until the top is deeply golden and crisp. Remove from the oven and immediately pour the cooled syrup evenly over the hot baklava.
7. Let the baklava rest at room temperature for at least 4 hours (overnight is ideal) so the syrup fully absorbs and the layers set.
8. Serve at room temperature in small pieces, accompanied by mint tea if desired.

Cook’s Notes

• Always keep phyllo sheets covered with a damp kitchen towel while working, as they dry out and crack within minutes.
• For authentic Algerian flavor, seek out real orange blossom water (such as the Cortas or Al Wadi brand) rather than imitation extracts.
• Cut the baklava before baking rather than after so the syrup can penetrate cleanly into each piece without crushing the crisp top layer.
• The cool syrup over hot baklava (or vice versa) creates a delicate crispness; never pour hot syrup onto hot pastry or it will turn soggy.
• Store leftovers in an airtight container at room temperature for up to 2 weeks; the flavor actually deepens after a day or two.

You might also like

African

Algerian Hand-Pulled Flat Noodles with Spiced Chicken and Chickpeas

African

Algerian Stuffed Tomatoes with Spiced Meat and Rice

African

Algerian Crispy Sesame Fritter Balls

African

Algerian Sweet Lamb Stew with Honey and Dried Fruits