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Hi, I’m Amy Riolo. Today, we’re making almond baklava and I’m going to show you how to make the almond filling for the baklava. It is very simple, we’re using blanched almonds, we’re going to place those into our food processor. Sometimes, you can buy pre-ground almonds if you want to do that, that’s fine also you can just mix the other two things together later. And then we’re going to add a half a cup of sugar and a teaspoon of orange blossom water.
A lot of people are unfamiliar with orange blossom water, but what orange blossom water is, it’s the pressed oil which comes from the white blossoms that grow on the orange trees in orange orchards. So if you’ve ever been in an area like in Florida or the Mediterranean when oranges are in season, in the morning, you can smell this wonderful perfume coming from up about a mile away. And what that is, is the orange blossoms. Well in the areas of the Mediterranean, North Africa the Middle East, they press the oil out of these flowers and then they distill it with water to make a culinary ingredient and it’s called Mahazar or in English, orange blossom water. And it’s used in a lot of different applications for anything from cakes to pastries and sometimes even salad dressings.
So we’re using it today in this filling. It’s just a little bit but it gives it a nice flavor. We’ve got everything in our food processor. We’re going to process on and off a few times until we’ll get a nice even grainy mixture. We don’t want it to be completely powdered, because what happens when it’s completely powdered is it kind of sticks together and we don’t want that consistency. We want it to be nice and then fluffy but still even. So let’s process on and off by maybe five to 10 times. And this is the consistency that we’re looking for. Do you really want for our mixture to be a little bit more chunky than almond flour, so that you can see a little bit of the almond pieces in there but yet it won’t get in our way when we’re going to cut the baklava.
So this is our almond filling, when we come back, we’re going to clarify butter and assemble our baklava.
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