Spring
Almond Baklava
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14 Reviews
Sahar
October 5, 2015
I made this recipe and it is absolutely divine! It reminds me of the ones my mom would buy from the best persian bakeries when I was a little girl. Thank you so much CookingProf, you truley created a masterpiece.
ellebarr
March 18, 2012
i always make mine with phyllo...... really pretty easy once you get the hang of it. I have found that proper thawing is imperative. Put the frozen dough into the fridge at least 24 hours in advance and then at room temperature for up to two hours. And of course do not unwrap until you are ready to use. If you work quickly you do not need to cover with a moist towel while constructing. And brush every layer with butter. And I usually put rosewater in syrup for the top. I will have to try this though.
Devangi R.
March 16, 2012
When I saw the pic, i was sure this is a keeper...I am so intimated by phyllo but this is a great way to make it...although I have phyllo sheets lying in my freezer...I have to give this a try on Persian new year which is on 21st March....thanks for the recipe
Brain H.
March 15, 2012
It has been about 10 years since I've experimented with baklava (my old favorite used pistachios and mini chocolate chips!). I am totally intrigued and can't wait to try this. And I'm already trying to figure out what else I could do with the almond meal filling. WOW! I am inspired. Thank you.
Bevi
March 15, 2012
Congrats and these are lovely. I have a question though, isn't baklava traditionally made with phyllo dough (per A&M's review)? Or is a puff pastry common as well?
cookingProf
March 15, 2012
As best I know, the Arabic and the Greek baklava, as you correctly stated, are made with phyllo sheets. The traditional Iranian version is made by making and rolling out your own dough. The filling is most often almonds. You can also use raw pistachios as a variation.
Bevi
March 16, 2012
Yes, I ate the Iranian version many times while living in the Middle East, and I love it. I have never had a version with puff pastry, though. Your recipe is great and I am making this for my husband, who loves baklava.
easknh
March 18, 2012
Although most people think of Greek baklava as the kind made with phyllo, there is also another version which is made with semolina. It is probably very close to this recipe in taste but slightly different in texture.
duclosbe1
March 15, 2012
Congratulations on the wildcard! This is a stunning combination of flavors.
AntoniaJames
March 8, 2012
Such an evocative photo! Simply brilliant. Love the recipe, too!! Thank you for posting it. ;o)
cookingProf
March 11, 2012
Thanks Antonia. I had a lot of fun making them recently just so I would have pictures to post along with my recipe.
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