Amy Riolo: Hi! I'm Amy Riolo, and today we're making Almond Baklava. First I'm going to show you how to make the syrup for the Almond Baklava. The first thing that we'll need to add is cup and half of sugar, the juice of an orange, a few pieces of orange peel, and a cup of water. And we are going to heat these on medium heat and bring this mixture to a boil. And now we certainly see some boiling around the edges of our pot. I'm going to turn this fire down to low and we're just going to let it be for about 10 or 15 minutes, and I'm going to show you how to make the almond filling for the Baklava.
We're using blanched almonds, 1/2 cup of sugar, and a teaspoon of orange blossom water. We're going to process on and off a few times until we get a nice even grainy mixture. The first thing that we need to do before putting the Baklava together is to take unsalted butter, and you melt it over the stove. As once that butter is melted take a spoon and skim off the milk solids. And we start out by putting a little bit of our clarified butter on the bottom of our pan, take a sheet, you put it up in over and into the pan, and you just lay it across evenly, and we're going to continue layering with butter. And we've just finished layering 14 sheets or half of our package of phyllo dough and now we're going to spread our fillings through the middle. You can just spread it anyway you want because in the end we're going to level it out. And then we're going to complete our layers of our phyllo dough on top. Just continue layering, we want to make sure we get nice and even. And now what we're going to do is cut the Baklavas, and you have to hold down and press. So that's going this way and now we're just going to cut down from the top to make our diagonal shapes going down them, probably do about five cuts going across.
And now we're going to place it into the oven. The oven has been preheated at 3500 and this is going to bake just for about 40 to 50 minutes or until it's golden-brown. And this is our Baklava which is golden brown, as you can see. It's always good to get the Baklava a little bit more golden than you actually think you need it to, and we're just pouring thing syrup right over the top and you can hear it sizzle. This sizzle is what really makes it taste great. It's going to absorb all of that syrup and it's going to be very delicious.