John Myers
Moroccan Style Baklava
The perfect moroccan style baklava recipe with a picture and simple step-by-step instructions.
- 500 g Puff pastry
- 125 g Butter
- 250 g Walnuts
- 80 g Pistachios
- 80 g Almonds
- 250 g Honey
- 3 tbsp Orange juice
- Juice of 1/2 lemon
- Fat for the shape
- Ground or chopped pistachios to decorate
- Let the puff pastry defrost according to the instructions. Preheat the oven to 180 degrees.
- Line the bottom of a loaf pan with aluminum foil. Grease the edge of the mold and the aluminum foil well. Melt the butter. Roll out each sheet of dough to double the size of the loaf pan and cut in half.
- Chop the walnuts and pistachios. Finely grind the almonds. Mix everything together well.
- Place a sheet of dough in the mold, brush with butter and sprinkle with nut mixture. Repeat this process until all the dough sheets and the nuts are used up. Cover with a sheet of pastry.
- Bake the pastries in the oven first on the bottom rack for 15 minutes, then for 30 minutes on the middle rack until golden brown.
- In the meantime, heat the honey and season with the orange and lemon juice. Pour this syrup over the finished cake and let it steep overnight.
- Cut into squares and decorate with chopped or ground pistachios.
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