For 8 people:150 g butter, 500 g blanched almonds, 200 g sugar, 1 tablespoon ground cinnamon, 3 tablespoons orange blossom water, 500g filo pastry sheets, 500g honey.
- Melt the butter and remove the deposit that has formed.
- Dry toast the almonds. Coarsely crush them, add the sugar, cinnamon and 2 tablespoons of orange blossom water.
- Butter a square or rectangular dish using a brush. cut the sheets of filo pastry to the size of the mould.
- Brush 6 sheets of filo pastry on one side only with melted butter and layer in the pan. Cover with half of the almond stuffing. Cover with 5 other buttered sheets of dough, spread the rest of the stuffing on top and finish with 8 buttered sheets of dough. Sprinkle the top with a little water. Score the surface in diamond shapes.
- Heat the oven to 200°C (th 6/7).
- Put the mold in the oven and cook for about 30 minutes, until the baklaoua is lightly browned. Heat the honey with the rest of the orange blossom water.
- Pour over the still warm baklaoua.
Source:Cuisines du Monde.
