Almonds & pistachio Baqlewa

Original recipe yields approximately 77 servings (1 -9x13 inch cake)

The ingredients:

• 2 bars (113 g each) unsalted butter
• 1 cup white powdered sugar
• 650 gram unsalted roasted almonds
• 200 gram unsalted roasted hazelnut
• 150 gram unsalted roasted pistachio

For the “smann”:

1. Melt 2 bars of unsalted butter
2. Use low heat to slowly let the dairy component evaporate, without stirring.
3. Once the foam layer that forms on top becomes continuous, remove with spoon.
4. Pour through fine filter in glass container and avoid the bottom layer of residues.

For the “sh’hur”:

• 24 oz pure honey
• 1 tsp ground cinammon (optional)

Directions:

1. Grind each type of nuts separately.
2. Grease one 9x13 inch baking pan using smann.
3. Lay down 19 sheets of phyllo dough one at a time, with smann on top of each sheet.
4. Add last layer and spray instead with powdered sugar, then evenly poorthe ground nuts and slowly compact the layer.
5. Spray the groun nut layer with powdered sugar, and go back to step 2 if there is another layer of nuts to add.
6. Lay down last 20 phyllo dough sheets, let rest at least 30 min before cutting the lozenges.
7. Preheat oven to 350 degrees F (175 degrees C).
8. Bake at 350 degrees F (175 degrees C) for 15-20 minutes, stop when top layer is golden.
9. Immediately pour the sh’hur in the cracks when pan is brought out of the oven.
10. Let rest overnight to allow baklewa to solidify before cutting.