Moroccan Baklava with Orange Blossom Syrup

Name: Moroccan Baklava with Orange Blossom Syrup
Yield: Serves 4
Cuisine: Moroccan
Ingredients: 175 g whole almonds; 175 g walnut halves; 100 g fresh dates, stones removed, finely chopped; ¼ teaspoon ground cloves; 1 teaspoon ground cinnamon; 2 tablespoons orange blossom water; 60 g granulated sugar; orange blossom syrup, to taste; 75 g unsalted butter, melted; 18 sheets of filo pastry, 20 x 30 cm; 100 ml orange juice

Preparation info

Serves
4

Difficulty
Easy

Appears in

Paul Gayler's Sauce Book

By Paul Gayler

Published 2015

About

This is my version of the famous Greek dessert, popular throughout the whole Mediterranean region. The Moroccan element comes in the fragrance and light spicing synonymous with the country’s cuisine.

Ingredients

100 g fresh dates, stones removed, finely chopped
175 g walnut halves
175

Europe
Africa
Greece
Morocco
Dessert
Vegetarian
Mediterranean

Method

Put the dates, walnuts and almonds in a blender and blitz to a paste.
Transfer to a bowl, add the sugar, orange blossom water, cinnamon, cloves and 50ml of the orange juice and mix well. Preheat the oven to 160°C/325°F/gas mark 3.
Place a she