Moroccan Baklava

Recipe

Moroccan Baklava

Exotic Almond Delight: Moroccan Baklava

4.5 out of 5

In Moroccan cuisine, Baklava is a beloved dessert that showcases the rich flavors of almonds and honey. This Moroccan adaptation of the traditional Turkish Baklava incorporates aromatic spices like cinnamon and orange blossom water, adding a unique twist to this sweet treat. Indulge in the delicate layers of crispy phyllo pastry and the irresistible combination of almonds and honey in this delightful Moroccan Baklava.

Jan Dec
Pastry› Sweet Pastry› Baklava
Asian cuisine› Arab cuisine› Turkish cuisine
African cuisine› North African cuisine› Moroccan cuisine

Preparation time

30 minutes

Cooking time

30-35 minutes

Total time

1 hour 5 minutes

Yields

8 servings

Preparation difficulty

Medium

Suitable for

Vegetarian, Dairy-free (if using dairy-free margarine instead of butter), Egg-free, Vegan (if using vegan phyllo pastry and substituting honey with maple syrup)

Allergens

Almonds, Wheat (in phyllo pastry)

Not suitable for

Nut-free, Gluten-free

Ingredients

While the Turkish Baklava is known for its use of pistachios and a simple syrup made with lemon juice, Moroccan Baklava features almonds and a syrup infused with orange blossom water. The addition of warm spices like cinnamon and nutmeg further distinguishes the Moroccan version, giving it a distinct flavor profile. We alse have the original recipe for Baklava, so you can check it out.

Nutrition

  • Calories: 350 kcal / 1465 kJ
  • Fat: 22g (Saturated Fat: 7g)
  • Carbohydrates: 35g (Sugars: 20g)
  • Protein: 6g
  • Fiber: 3g
  • Salt: 0.1g

Preparation

  1. 1.
    Preheat the oven to 180°C (350°F).
  2. 2.
    In a bowl, combine the finely chopped almonds, ground cinnamon, and ground nutmeg. Set aside.
  3. 3.
    Brush a baking dish with melted butter.
  4. 4.
    Place a sheet of phyllo pastry in the baking dish and brush it with melted butter. Repeat this process, layering 5 sheets of phyllo pastry.
  5. 5.
    Sprinkle a generous amount of the almond mixture evenly over the phyllo pastry.
  6. 6.
    Layer another 5 sheets of phyllo pastry, brushing each sheet with melted butter.
  7. 7.
    Repeat steps 5 and 6 until all the almond mixture is used, ending with a final layer of 5 sheets of phyllo pastry.
  8. 8.
    Using a sharp knife, cut the Baklava into diamond or square shapes.
  9. 9.
    Bake in the preheated oven for 30-35 minutes, or until golden brown.
  10. 10.
    While the Baklava is baking, prepare the syrup. In a saucepan, combine the water, granulated sugar, lemon juice, and orange blossom water. Bring to a boil, then reduce the heat and simmer for 10 minutes.
  11. 11.
    Once the Baklava is out of the oven, immediately pour the hot syrup over it, ensuring it is evenly distributed.
  12. 12.
    Allow the Baklava to cool completely and absorb the syrup.
  13. 13.
    Drizzle honey over the cooled Baklava before serving.

Treat your ingredients with care...

  • Almonds — Make sure to finely chop the almonds for a consistent texture in the Baklava.

Tips & Tricks

  • To prevent the phyllo pastry from drying out, cover it with a damp cloth while working with it.
  • For a more intense flavor, toast the almonds before chopping them.
  • If the Baklava becomes too dark during baking, cover it loosely with aluminum foil.

Serving advice

Serve Moroccan Baklava at room temperature or slightly warmed. It pairs well with a cup of Moroccan mint tea.

Presentation advice

Arrange the diamond or square-shaped Baklava pieces on a platter, drizzle with additional honey, and sprinkle with crushed pistachios or edible rose petals for an elegant touch.

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