*Ingredients
°5 sheets of filo (in the fresh department)
°150g liquid honey
°120g Slivered almonds
°60g ground almonds
°50g Sugar
°50g Unsalted butter
°2 tbsp. tsp orange water
°1 tbsp. tablespoons gingerbread spices
°1 tbsp. poppy seeds
*Steps
Preheat oven 180°C.
In saucepan, melting 5 g of butter. Pour it into a salad bowl with the slivered almonds, sugar, ground almonds, gingerbread spices, 1 tsp. of honey and 1 tbsp. orange blossom water.
Melting rest of butter separately. Unfold the sheets of filo then cut each in 2. Line bottom of rectangular dish with rectangle of filo, brushing with melted butter using pastry brush. Cover the rectangle with 6 other successively buttered rectangles.
Garnish the dish with the almond stuffing, smooth and cover again with 6 buttered filo pastry rectangles between each layer. Prick the top of the dish with a fork. Glaze the surface with a tbsp. honey.
Bake the baklava for 25 minutes.
In a saucepan, melt the remaining honey with 1 tbsp. orange blossom water. Right out of the oven, drizzle the baklava with hot honey and sprinkle with poppy seeds. Leave to cool then cut into diamond shapes and serve at room temperature.
Enjoy !
