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Beneath a cloak of golden layers, Algerian baklawa holds centuries of tradition in each delicate bite. This aromatic almond-and-walnut pastry is sweetened with honey and perfumed with orange blossom water, capturing the very essence of Algeria’s culinary heritage. It often graces festive occasions—from wedding banquets and Eid feasts to cozy Ramadan evenings—taking center stage on the dessert table. Unlike its Ottoman ancestor made with ready-made phyllo, Algerian baklawa uses hand-rolled dough layers to produce a uniquely tender, flaky pastry.
Inside each diamond-shaped piece lies a heady mixture of finely ground nuts, cinnamon, and sugar. A splash of orange blossom water (and sometimes a whisper of rose water) lifts the rich nuttiness with floral perfume. When properly done, the contrast is stunning: crisp, butter-brushed layers give way to a moist, flavorful nut filling. Each piece is often crowned with a single almond or walnut, a simple garnish that hints at the indulgence within. Warming spices like cinnamon and nutmeg add depth, while a touch of citrus zest can brighten the mix. The result is a dessert that is at once rich and delicate, sweet and fragrant.
In traditional kitchens, making baklawa is a labor of love. Families gather to shape dough balls, roll them into paper-thin sheets, and brush each layer generously with melted butter (or smen, a fragrant clarified butter). The nut mixture is spread evenly between stacked layers in a wide baking pan. An experienced baker will then slice the entire tray into diamonds before baking. Once the pastry is lightly baked to a pale golden hue, it is time for syrup. Warm honey syrup, often infused with orange blossom water and a squeeze of lemon juice, is drizzled over the hot pastries. This syrup permeates every layer, leaving baklawa sticky and succulent. Many recipes recommend letting the syrup absorb for several hours or overnight, ensuring each piece is deeply flavored and moist.
Baking baklawa demands patience and finesse, but the reward is a tray of confections that embody Algerian hospitality. The kitchen fills with the sweet aroma of citrus blossoms and spices. As trays of baklawa cool, family conversations continue long past sunset. By the time guests arrive, the household is filled with the promise of celebration. Follow this detailed recipe and you can recreate those festive moments, enjoying layers of flaky pastry and honeyed almonds just as Algerian families do in celebration.
20
servings90
minutes75
minutes280
kcalThis baklawa recipe yields about 20–24 pieces and relies on simple pantry staples: flour, butter, almonds, honey and orange blossom water. The dough is rolled into very thin sheets, brushed with butter, and layered over a sweet almond-walnut filling spiced with cinnamon. After baking to a pale golden color, the hot pastries are soaked in a fragrant honey syrup. The final result is a decadent dessert with a complex flavor profile of nutty sweetness, warm spice and bright floral notes. Serve this sweet, sticky pastry on small plates with mint tea or strong coffee for the full Algerian experience.
Flour: 2 cups (240 g) all-purpose flour – provides structure for the dough. (For gluten-free, try a 1:1 GF blend, though texture will differ.)
Salt: ½ teaspoon – enhances flavor, balancing the sweetness.
Butter: 1 cup (225 g), melted (or clarified butter/smen) – for richness and flaky layers. (Coconut oil or vegan butter can work for a dairy-free version.)
Water: ~3/4 cup, lukewarm – used to bring the dough together. (Add gradually as needed.)
Ground Almonds: 2 cups (200 g), finely ground – gives the filling its nutty base. (You may substitute 50% ground walnuts or pistachios for a different flavor.)
Ground Walnuts: ½ cup (50 g), finely ground (or additional ground almonds) – adds texture and flavor. (Optional: use pistachios or hazelnuts instead.)
Sugar: ⅓ cup (70 g) granulated – sweetens the nut filling. (Adjust to taste; some prefer a less-sweet nut layer.)
Cinnamon: 1 teaspoon – warms the filling. (Optional: add ¼ teaspoon nutmeg or cardamom for a twist.)
Orange Blossom Water: 2 tablespoons – adds floral fragrance to the filling. (Substitute rose water if preferred.)
Rose Water: 1 tablespoon (optional) – an extra floral note.
Honey: 1 cup (300 g) – for the syrup to soak the baked pastry. (A mix of honey and sugar syrup also works.)
Water (for syrup): ¼ cup – to thin the honey. (Or use fresh lemon juice for a citrusy kick.)
Lemon Juice: 1 tablespoon – cuts the sweetness and helps preserve the syrup.
Whole Nuts (optional): 20–24 almonds or whole pistachios – for decorating each piece.
Traditional baklawa contains gluten, dairy and nuts. For a vegan twist, use vegan butter and maple syrup instead of honey. If needed, ground oats or gluten-free flour can partly replace wheat flour, but the texture will be different. For a quicker shortcut, ready-made phyllo dough can be used in place of homemade dough (though the result is less authentically Algerian).
Mix Dough: In a large bowl, combine flour and salt. Pour in the melted butter and mix well. Gradually add lukewarm water, stirring until a smooth dough forms (about 5–7 min). Knead briefly until uniform. (Time: 10 min)
Rest Dough: Cover the dough with a damp cloth and let it rest for 20–30 minutes. This relaxes the gluten and makes rolling easier. (Time: 30 min)
Preheat Oven: Preheat the oven to 350°F (175°C). Butter or line a large baking tray (roughly 9×13 inches) to prevent sticking. (Time: 5 min)
Divide Dough: Separate the dough into two equal halves. Keep one half covered so it doesn’t dry out.
Roll Bottom Layers: Take the first half and divide it into 10–12 small balls. On a well-floured surface (or using a pasta machine), roll each ball into a very thin strip or round, roughly the width of your baking pan. Brush each sheet generously with melted butter and layer them in the pan. (You should use about 5–6 layers for the base.) (Time: 15 min)
Prepare Filling: While layering, mix ground almonds, walnuts, sugar, cinnamon, and orange blossom water in a bowl. Stir until it forms a firm paste. (If too dry, add a teaspoon of melted butter or a splash of orange water.)
Spread Filling: Evenly spread the nut mixture over the stacked buttered dough in the pan. Gently press it down with a spatula.
Top Layers: Roll out the second half of dough balls just as before, stacking and buttering each sheet, then place these layers over the filling. Use enough sheets to cover completely (another 5–6 layers). Brush the top layer liberally with butter.
Slice Pastries: Using a sharp knife, cut the assembled baklawa into diamond or square shapes by slicing all the way through to the pan bottom. (This ensures neat pieces and easier baking.) Decorate each piece with a whole nut (e.g. an almond or half walnut) if desired. (Time: 5 min)
Bake: Place the pan in the oven. Bake for about 1 hour or until the pastry is a very light golden color (it may not brown deeply on top). Bake a few minutes longer if needed for even baking. (Time: 1 hr)
Make Syrup: While the baklawa bakes, prepare the syrup. In a small saucepan, combine honey, water, and lemon juice. Warm gently over low heat, stirring, until the honey dissolves. Remove from heat and stir in orange blossom water. Do not boil. The syrup should be warm and fluid. (Time: 10 min)
Soak Pastries: As soon as baklawa comes out of the oven, carefully pour the warm syrup evenly over the entire tray. It should sizzle. Allow the syrup to seep in (the pieces will glisten). Let the baklawa cool completely so the syrup is absorbed (at least 1–2 hours, preferably overnight). (Time: 5 min soaking + rest)
Serve: Once cool and sticky, gently separate the diamond pieces along the cut lines. Transfer to a serving dish. The baklawa is now ready to enjoy.
For more Algerian sweets, try pairing baklawa with Makrout, a diamond-shaped semolina cake dipped in honey (recipe below). These desserts complement each other on a dessert table: one is rich and nutty, the other tender and date-filled, both expressing Algerian culinary tradition.
Calories | Carbs | Fat | Protein | Allergens |
280 kcal | 24 g | 18 g | 4 g | Contains: Almonds, Wheat (gluten), Dairy (butter) |
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