Tunisian Baklawa

Method

1. 1

   Pour the sugar, water and lemon juice into a saucepan. Melt on low heat and cook, while watching, until the mixture takes the consistency of a syrup. Let the syrup cool completely before pouring over the Baklawas. Bake the dried fruits. Cut them coarsely. Add the icing sugar and orange blossom water and mix well. Melt it in the water bath. Scum. Pour it into a bowl, taking care not to let the granular white part (the little milk) burn when cooking.

2. 2

   Preheat oven to 180°C.Butter oven dish (iron preferably). Spread a first sheet of filo. Bite her with a brush. Cover with a second sheet, butter it in turn and continue until the half-pack of filo dough is exhausted.

3. 3

   Spread the dough with the dried fruits. Cover as before with the rest of the filo paste. With a very good knife, cut the baklawas into squares or diamond. Bake, let cook for 15 to 20 minutes. Remove from the oven as soon as the entire surface is golden. Gently pour the syrup over the hot baklawa and let cool (if you can resist) before tasting.

Nutrition

calories

385 kcal

fatContent

22 g

fiberContent

3 g

sugarContent

28 g

sodiumContent

65 mg

proteinContent

7 g

cholesterolContent

25 mg

carbohydrateContent

42 g

saturatedFatContent

8 g

unsaturatedFatContent

14 g

Indicative values from the source, for the original recipe.

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