Almond and Sesame Baklava

Ingredients

• 200 g Whole almonds (Peeled)
• 50 g Sesame seeds (Shelled if possible)
• 1 tsp Ground cinnamon (Powder)
• 200 ml Sweetened condensed milk (Canned)
• 1 tbsp Orange blossom water (Floral aroma)
• 250 g Filo pastry (About 10 sheets)
• 100 g Melted butter (Unsalted butter, melted)
• 150 ml Liquid honey (Preferably mild)
• 20 g Sliced almonds (For decoration)

Instructions

1. Fry the almonds

   Heat oil in a pan over medium heat (~180°C). Add the almonds and fry until they are golden, watching the color.

   Time: PT5M

   Temperature: 180°C

2. Blend almonds and sesame

   Drain the almonds, place them in the food processor. Add the toasted sesame seeds and blend until a smooth paste forms.

   Time: PT2M

3. Incorporate spices and condensed milk

   Transfer the paste to a bowl, add the cinnamon, then slowly drizzle the sweetened condensed milk while mixing. Add the orange blossom water and work until you obtain a cohesive paste.

   Time: PT5M

4. Prepare the filo sheets

   Unroll the filo sheets on a clean kitchen towel to prevent them from drying out. Brush each sheet with melted butter before stacking 2‑3 sheets together.

   Time: PT5M

5. Assemble the baklava rolls

   Place a strip of almond paste at the lower edge of the stacked sheets. Roll into a long log, smooth with your hands, then cut into pieces about 5 cm long. Arrange the rolls on a baking sheet lined with parchment paper.

   Time: PT10M

6. Bake

   Preheat the oven to 180°C. Bake the rolls for 30 minutes until golden and crisp.

   Time: PT30M

   Temperature: 180°C

7. Drizzle with honey

   Immediately after removing from the oven, drizzle each roll with the liquid honey (the baklava is still hot).

   Time: PT2M

8. Rest and absorption

   Let the baklavas cool, then store in an airtight container for at least 8 hours (ideally overnight) so they absorb the honey).

   Time: PT0M