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Ingredients | For the paste | For the joke | For Syrup | 4 measurements of flour 1 measurement of smen or molten margarine 1 egg Water of pink 1 salt pinch of table | 2 measurements of ground average almond 1 measurement of sugar freezes 1/2 water glass of pink 1/2 molten glass of smen 1 cinnamon pinch | 3 measurements of honey 1 measurement of water of pink |
Preparation In a container, to put the filtered flour. To make a fountain in the medium and to pour the molten smen (not very hot). To add egg, then the salt pinch. To wet gradually with the water of pink until obtaining a malleable paste. To form small balls. To let rest 20 mn. At the same time, to prepare the joke with the ingredients indicated. To wet gradually with the water of pink. To mix well with the end of the fingers. To spread out the paste using a roller of pastry making then to pass to the machine to paste N�5 then N�7, in order to obtain sheets of fine paste. At the same time, to butter the mould, then to spread out the first band of paste, then the second at coast, then the third... until entirely covering the bottom with mould in the horizontal direction. To use a clean brush to butter each layer of paste. To repeat the operation by alternating the vertical layers then horizontal until forming 7 layers of paste. To spread out the joke over all surface, so as to form one homogeneous layer. To continue to spread out the bands of paste while buttering with each layer, until obtaining the 7 layers of paste. To cut Baklawa in rhombuses of 4 cm with dimensions. To lay out with the medium of each part 1/2 almond: surface must also be buttered with smen. To put to cook with the furnace at average temperature during 1 H, until obtaining one gilded color. As of the exit of the furnace, to moisten tepid syrup. To let absorb until the following day. To cut out then, and to present in boxes.
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