| 1 |
Leave the filo pastry in its wrapping at room temperature for 2 hours |
| 2 |
FOR THE SYRUP: Combine the sugar, water and lemon juice in a heavy saucepan and heat, stirring occasionally, until the sugar is dissolved, brushing down the sugar from the sides of the pan with a wet brush. Bring to the boil and boil for 10 minutes over a medium heat. Stir in the rose-water and orange-flower water and pour into a jug. Allow to cool, then refrigerate until cold. |
| 3 |
Preheat the oven to 160 C/325 F/gas mark 3. |
| 4 |
Stand the container of clarified butter in a pan of hot water to keep it melted. Brush a 23 x 28 cm/9 x 11 in metal baking dish with melted clarified butter. |
| 5 |
FOR THE ALMOND FILLING: Mix the almond filling ingredients together in a bowl until thoroughly combined. |
| 6 |
To make the baklawa, open out the filo. Stack 11 sheets and cover the remainder to prevent them from drying. Brush the top sheet with melted butter, turn it over and brush again with butter. Pick up the top 2 filo sheets and turn them over. Continue in this way until all the sheets are buttered, leaving the top sheet unbuttered. Place in the prepared dish and bush the top with butter. Spread half the filling evenly over the filo. |
| 7 |
Butter three more filo sheets using the same method. Place in the dish, brush with butter and spread with the remaining filling. Butter the remaining sheets, place on top and press all the filo edges together to seal. Trim the pastry about 2 cm/3/4-in above the top of the baklawa to give a raised edge. Brush the top with butter. Using a sharp knife, cut through the pastry in evenly-spaced lines along the length of the dish, about 4 cm/1-1/2-in apart. Cut through diagonally to give diamond shapes. Sprinkle the top with cold water and brush it evenly over the pastry. Bake for about 40 minutes on the middle shelf until golden. Remove from the oven. |
| 8 |
Immediately pour the chilled syrup evenly over the hot pastry. Cool, cut through the pastry and lift out the pieces. |
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