V0: described, not machine-verified
Baklawa with Ground Almond Filling
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Ingredients
- Phyllo dough1 pack
- Ghee (clarified butter)1/2 cup
- Sugar3/4 cup
- Almond filling (see following recipe)as needed
- simple syrupas needed
Allergens (inferred from ingredient names): cereals_gluten, milk, nuts
Nutrition per serving (modelled estimate, not measured): kcal 480, protein 8, fat 24, carbs 58, fiber 2, sugar 34
Original steps
- Grease a rectangular or round baking pan thoroughly with melted ghee.
- Cut the phyllo sheets to fit the width of the pan.
- Place half of the sheets into the pan one by one, brushing each layer with a little melted ghee.
- Spread the almond filling over the layers.
- Cover the filling with the remaining sheets, following the same layering method used in the first half.
- Melt the remaining ghee, pour it over the top, and bake in a medium-heat oven until golden brown and cooked through.
- After removing from the oven, pour the cold syrup over the hot pastry and cover until completely cooled.
This is a V0 document: the original ingredients and steps from fifi.cooking, with quantities parsed from the text where possible. No step has been classified, measured or verified, so a device assigns every step to a person and refuses to cook it alone (RFC-0009). It becomes V1 when a reviewed process graph replaces the steps.
Source: Dr. Fatma Alkawokgy family archive, fifi.cooking. Family recipe archive of Dr. Fatma Alkawokgy (1943-2026), chapters 1 to 6, published at fifi.cooking