Amy Riolo: Hi! I am Amy Riolo. Today, we are making Almond Baklava and I am going to show you how to make the almond filling for the Baklava. It's very simple. We are using blanched almonds. We are going to place those into our food processor. Sometimes you can buy pre-ground almonds and if you want to do that, that's fine also. You can just mix the other two things together later. Then we are 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 out of the white blossoms that grow on the orange trees in orange orchards. So if you have ever had been in an area like in Florida or in the Mediterranean when oranges are in season, in the morning you can smell this wonderful perfume coming from about a mile away and what it is, is the orange blossom.
Well in the areas on Mediterranean, North African, the Middle East they pressed the oil out of these flowers and then they distill it with water to make a culinary ingredient and it's called Ma'ez zahr 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 dressing. So we are using it today in this filling. It's just a little bit, but it gives it a nice flavor. We have got everything in our food processor. We are going to process on and off a few times until we get a nice even grainy mixture. We do not want it to be completely powered because what happens when it's completely powered it's kind of sticks together and we don't want that consistency. We want it's to be nice and fluffy, but still even. So let's process on and off button maybe five to ten times.
And this is the consistency that we are looking for. We really want for our mixture to be a little bit more chunky that almond flour, so that you can see a little bit of the almond pieces in there, but yet it would not get in our way when we are going to cut the Baklava. So this is our almond filling when we come back, we are going to clarify butter and assemble our Baklava.