Serves 8: 150g butter, 500g blanched almonds, 200g sugar, 1 tbsp ground cinnamon, 3 tbsp orange blossom water, 500g filo pastry sheets, 500g honey.
- Melt the butter and skim off any foam that forms on top.
- Dry-toast the almonds until fragrant, then coarsely crush. Mix with sugar, cinnamon, and 2 tbsp orange blossom water.
- Generously butter a square or rectangular baking dish with a pastry brush. Trim filo sheets to fit the dish.
- Brush 6 filo sheets on one side with melted butter and layer in the dish. Top with half the almond mixture. Add 5 more buttered sheets, remaining almonds, and finish with 8 buttered sheets. Sprinkle lightly with water and score into diamond shapes.
- Preheat oven to 200°C (gas mark 6/7).
- Bake for about 30 minutes until lightly golden. Heat honey with remaining orange blossom water.
- Pour hot honey syrup over the warm baklaoua.
Source: Cuisines du Monde.
