Almond baklava Recipe

put 1-1/8 cup of flour in the food processor bowl. Cut the butter into 8 pieces and add to the bowl. Pulse the food processor until the butter forms small pea-sized pieces. Run the food processor and drizzle 1/8 cup of cold water until the dough just starts to form small ball-sized pieces.

Wrap the dough in plastic and form a rectangular block. Refrigerate for about 30 minutes. The dough can be made 1-2 days ahead of time and refrigerated.

Divide the dough into small balls, Roll out them.

Now to make the thin crusts, the key point is place a sheet sprinkle cornflour nicely then place another sheet above the 1st one. Again sprinkle generous amount of cornflour. Repeat it atleat 7-8 times.

Roll out them. Cornflour keeps the separate so don't worry about sticking. Roll untill you see through hand when you separate & lift a single layer. You can store them for 1-2 month between butter paper in between each layer in freezer in plastic bag.

Preheat the oven to 350 degrees F (175 degrees C). Butter a baking dish (cupcake /tart moul

Unroll phyllo and cut the whole stack in round shape to fit in cupcakes/tart mould . Cover phyllo with a damp cloth while assembling the baklava, to keep it from drying out.

Place about 6 round cut sheets of phyllo in the bottom of the prepared cupcake /tart dish. Brush generously with some of the melted butter in between every layer.

Bake in the preheated oven until golden brown and crisp, about 50 minutes.

While baklava is baking, combine sugar and water in a small saucepan over medium heat and bring to a boil.reduce heat and simmer 20 minutes.

Remove baklava from the oven Spread and press the filling(roasted chopped almondinto an even and smooth surface and immediately spoon syrup over it. Let cool completely before serving. Store uncovered.